Everything Tom loves about traditional rhubarb crumble but elevated into a more grown-up version, zinged up with ginger and grenadine and served in individual pots.
Ingredients
For the Crumble:
For the Roasted Rhubarb:
Method
Preheat oven to 170C fan.
To make the crumble, put the butter, sugar, flour and oats into a bowl and rub together with your fingers until the mixture resembles breadcrumbs. Spread the crumble out on an oven tray lined with baking parchment and bake for 10 minutes. Give it a good stir and bake for a further 5-6 minutes or until golden brown. Remove and leave to cool.
Increase the temperature of the oven a little to 180C fan.
For the roasted rhubarb, put all the ingredients into a roasting tin and cover with foil. Pop into the oven and cook for 15 minutes. Remove the tray from the oven, remove the foil and place back into the oven for a further 6-8 minutes or until the rhubarb is tender. Remove the tray from the oven and leave to cool.
For the pan-cooked rhubarb, add the butter to the frying pan and heat until the butter begins to brown. Add the pieces of rhubarb to the pan and cook over a high heat for a couple of minutes, turning the rhubarb carefully. Next sprinkle the sugar over the rhubarb and continue to cook for a further minute or until they are just tender. Remove the pan from the heat, add a good squeeze of lemon and baste with the buttery syrup.
Remove the rhubarb from the pan and set aside on a plate until needed.
Whip the cream, sugar and vanilla seeds together until the cream holds its shape, then transfer to a piping bag.
When you are ready to serve, spoon the roasted rhubarb compote into the base of four serving glasses. Add a spoonful of crumble and then pipe in the cream so the glasses are three-quarters full. Add a little more crumble and then top with a couple of pieces of roasted rhubarb to finish.
