Chilled Rhubarb and Vanilla Cremeux Crumble is a filling and delicious picnic treat that your family and friends will enjoy. It is also packed with healthy goodness. Rhubarb is rich in Vitamin K which supports bone growth and vitamin C that fights infection. It also is a good source of vitamin A and oxidants.
Prepare this recipe ahead and serve in individual jars to impress. Enjoy!
Makes: 12- 8oz jam jars ( approximately 6 cm diameter by 10 cm high)
6 g / 2 tsp gelatine powder
230g fresh milk
1/2 pc vanilla bean or 1/2 tsp vanilla paste
6 each egg yolks
95g caster sugar
1) In a small bowl, add the gelatine powder into half of the cold milk and stir until it is evenly hydrated. Refrigerate this mixture for at least 10 minutes.
2) In a saucepan, scrape the vanilla beans into the rest of the milk. Add the cream and bring this mixture to a boil. Cover the pot and allow the vanilla to infuse in the mixture.
3) Meanwhile, using a mixer, combine the egg yolks and caster sugar and whisk them together at medium speed until it lightens in colour.
4) Once the egg yolks has been beaten light, boil the milk and cream mixture.
5) Pour the hot cream into the egg yolks and mix it with a hand whisk until all has been combined.
6) Pour the mixture back into the sauce pan then cook over low heat until it reaches 85 C stirring continuously or until the mixture thickens.
7) Add the milk-gelatine mixture and stir until the gelatine has dissolved completely.
8) Pour the vanilla cremeux into the jam jars one third full.
9) Allow to set in the refrigerator for at least 4 hours but is best if chilled overnight. Cover the jars with the lid.
240g caster sugar
1 each vanilla bean or 1 tsp vanilla paste
1) Preheat the oven to 180 C.
2) Cut the rhubarb into 5 cm pieces and arrange them on a single layer in a deep baking pan.
3) Boil the water,caster sugar and vanilla bean.
4) Pour the mixture over the rhubarb and cover the baking pan with foil.
5) Bake it in the oven for approximately 8-10 minutes or until tender but still holds its shape. ( cooking time varies depending on the thickness of the stalk, short for thinner stalks and slightly longer for thicker ones)
6) Once done, remove the foil and allow to cool completely.
7) Store in a tightly sealed container and refrigerate.
90g frozen blackberry
63g caster sugar
1) In a saucepan, combine rhubarb pieces, frozen blackberries and caster sugar.
2) Cook over low fire until the mixture resembles a jam. Regularly stir the mixture to prevent the bottom from scorching.
3) Cool in the refrigerator until ready to use.
125g butter, softened
31g brown sugar
38g caster sugar
125g plain flour
40g almonds, roasted lightly and chopped
1) Preheat the oven to 170 C fan forced.
2) In a bowl whisk the butter until creamy.
3) Add the brown sugar and the caster sugar, mix just until combined.
4) Add the plain flour, oats and almonds and rub the mixture with your hands until crumble pieces are formed. 5) Crumble the dough in a flat tray lined with baking paper and bake in a preheated oven for 15 minutes until crisp and golden.
6) Cool and store in a tightly sealed container.
On Picnic Day:
1) Open the jars of vanilla cremeux.
2) Add a couple of spoonfuls of rhubarb pate on each jar.
3) Arrange 3-4 pieces of poached rhubarb.
4) Top with crumble pieces.
5) Seal the jars and you’re off to a nice enjoyable picnic!
|Reprinted with permission of Edible Journeys for Hanging Rock Picnics|
For more recipes by Edible Journeys please go to:
Website address: www.ediblejourneys.com.au