Rhubarb, raspberry and apple crumble with ginger ice cream

Rhubarb, raspberry and apple crumble with ginger ice cream

By
From
Lamingtons & lemon tart
Serves
8
Photographer
Patricia Niven

I adore warm fruit crumble desserts, especially in winter. I remember being happiest as a child when Mum made a piping-hot crumble with homegrown fruits and berries inside. I recall I used to burn my tongue, as I couldn’t wait to dig in!

This dessert is so simple to make and the smells it produces while bubbling away in the oven are incredible. It’s delicious with a big dollop of custard and a scoop of ice cream.

Ingredients

Quantity Ingredient

Ginger ice cream

Quantity Ingredient
250ml full-cream milk
200ml thickened cream
30g grated fresh ginger
100g caster sugar
5 egg yolks

Salted oat and ginger crumble

Quantity Ingredient
200g plain flour
200g rolled oats
265g soft light brown sugar
300g butter, melted
10g bicarbonate of soda
5g salt
20g ground ginger

Rhubarb and raspberry base

Quantity Ingredient
350g caster sugar
400g apples, peeled, cored and each one cut into about 8 wedges
50g unsalted butter, melted
6 rhubarb stalks, washed, trimmed and cut into 6 cm pieces
1/2 lemon, finely grated zest
1/2 orange, finely grated zest
200ml raspberry puree
1-2 vanilla beans
250g frozen raspberries

Method

  1. To make the ice cream, place the milk and cream in a saucepan over medium–low heat and bring to a simmer. Remove from the heat, add the ginger and set aside to infuse for 45 minutes.
  2. Strain the infusion into a clean saucepan and re-boil. Remove from the heat.
  3. Whisk the sugar and egg yolks together in a bowl until they start to thicken and pale.
  4. Pour one-third of the hot milk mixture into the yolk mixture and whisk well to combine. Pour this mixture back into the saucepan with the remaining milk and cream and mix well with a spatula or wooden spoon. Cook, stirring constantly, until the ice cream base reaches a temperature of 82°C.
  5. Prepare a large bowl of iced water.
  6. Remove the custard from the heat and strain it into a bowl. Set this bowl in the larger bowl of iced water to cool the custard down quickly. Stir regularly.
  7. Once cool, churn in an ice cream machine following the manufacturer’s instructions. Store the ice cream in the freezer until needed.
  8. Mix all the salted oat and ginger crumble ingredients together to form an irregular crumb, and set aside.
  9. To make the fruit base, preheat the oven to 180°C.
  10. Put 100 g of the caster sugar, the apple wedges and melted butter in a frying pan and cook over medium–high heat. Turn the apples regularly and cook until they are caramelised. Remove from the heat and allow them to cool.
  11. Place the rhubarb in an ovenproof dish and sprinkle over the remaining sugar, the zests, raspberry purée, 100 ml water and vanilla beans. Cover with foil and bake for 15–20 minutes. Remove from the oven and open the foil carefully to check the rhubarb. When it is soft and a knife is easily inserted then the rhubarb is done.
  12. Spread the cooked rhubarb, then the frozen raspberries and finally the apple in even layers in an ovenproof crumble dish
  13. To assemble, scatter the uncooked crumble mix onto the fruit base and bake for around 30 minutes or until golden brown.
  14. Serve the crumble with the ginger ice cream.

Tip:

  • You can make the ice cream base up to 4 days in advance but try to churn the ice cream on the day of serving for the best possible result.
Tags:
darren purchese
burch and purchese
sweet studio
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