Copyright Colin Fassnidge 2014. All rights reserved.

. No part of this publication may be reproduced, stored in a retrieval system, transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.

Copyright Colin Fassnidge 2014. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.

DESSERTS

CRUMBLE WITH POACHED RHUBARB

SERVES 6

INGREDIENTS CRUMBLE 500g plain flour 250g cold unsalted butter, chopped 250g demerara sugar 100g hazelnuts, crushed 100g rolled oats pinch of ground cinnamon pinch of ground ginger 6 tbsp crme frache, to serve POACHED RHUBARB 2 bunches rhubarb, stalks trimmed and diced 600ml ginger beer 20g fresh ginger, peeled and chopped 4 star anise 1 cinnamon stick 1 vanilla bean, split, seeds scraped 200g caster sugar

METHOD

To make the crumble, preheat the oven to 160C, and grease a 3cm-deep baking tray. Use your ngertips to mix the our and butter to a sandy texture. Mix in the sugar, then the remaining ingredients. Spread the crumble into the prepared tray and cook for 10 minutes or until golden. If not using immediately, cool completely, and store in an airtight container. For the poached rhubarb, place all ingredients into a saucepan (including vanilla bean). Bring toasimmer and cook for 4 minutes, or until the rhubarb is just tender. Transfer to an ovenproof dish and remove the star anise, cinnamon stick andvanilla bean. Sprinkle the crumble mixture over the rhubarb,and return to the oven for about 5minutes, to reheat. Remove from the oven and serve with crme frache.

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