Poached Rhubarb, Vanilla Custard and Hibiscus by Stuart Ralston of Aizle in Edinburgh
I REMEMBER my mother had rhubarb in the garden when I was a kid and she would cook rhubarb crumble as a treat in the spring and summer, with ice cream.
Now I have my own restaurant, I love when rhubarb season starts as it reminds me of those desserts that were a treat in our house growing up. It’s economical, versatile and good for you.
At Aizle we work very hard to keep our food seasonal and humble yet with maximum flavour. I feel the addition of Hibiscus really elevates this dessert to something special. I have simplified our recipe so you can enjoy a more rustic version but come February every year we use rhubarb until it runs out!
Ingredients
500g peeled Yorkshire Forced Rhubarb, cut into 2cm dice
250g caster sugar
500g Hibiscus Tea (35g Dried Hibiscus flowers, 5ooml hot water)
1 lemon, juiced
1 shot of grenadine
Method
1.Bring all ingredients, except the rhubarb, to a boil then add the rhubarb and simmer until just soft.
2. Chill and leave it to soak up the tea.
Ingredients: Vanilla Custard
5 egg yolks
2oz sugar
1/2pt milk
1/4pt cream
1 vanilla pods
Method
1. Mix yolks and sugar together.
2. Put the milk and the cream in a pot with the vanilla pods split lengthways, and bring up to a scalding temperature.
3. Add to the egg yolk mix.
Pour all ingredients back into the pan and slowly cook out, constantly stirring until thick and it coats the back of a spoon.
4. Chill and leave to infuse.
Oatmeal Cookie
75g plain flour
75g unsalted butter (cubed)
80g Scottish oats
3g salt
60g caster sugar
Method
1. Toast the oats until golden brown.
Whilst warm, put into a bowl with butter, flour, salt and sugar.
2. Work until it forms a dough, then chill in the fridge.
3. Break up the cookie dough into rough small chunks and bake at 180C for 12 minutes or until golden and crunchy.
To assemble, layer all components into a glass so when you smash through it you get a bit of everything.
In association with Taste Communications
www.tastecommunications.co.uk
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