Saturday, August 27, 2011

Rhubarb Crumble with Creme Anglaise

For whatever reason, even though I can buy rhubarb here in the states, I never did until now.  I just always waited until I was in Ireland to eat fresh Rhubarb Crumble from a Bed and Breakfast.  There really is nothing like a home cooked meal with freshly baked treats from an Irish kitchen! Sadly though, I am not in Ireland at the moment, and I have been craving Rhubarb all summer long! Therefore, I decided to cave and buy rhubarb at my local market since they had it fresh and on sale!


Rhubarb Crumble 
Ingredients


Filling:
-1 pound fresh rhubarb, sliced (frozen works fine too)
-1 cup sugar
-1 lemon zested
-1 teaspoon cornstarch

Topping:
-1 cup all-purpose flour
-1/3 cup sugar
-1/3 cup light brown sugar
-1/2 cup (1 stick) unsalted butter, diced
-1/2 cup cooking oats
-1/2 cup slivered almonds
-Pinch of cinnamon
-Pinch of salt

Creme Anglaise:
-1/4 cup sugar
-1 cup milk
-1/2 cup heavy cream
-3 egg yolks
-1 tablespoon cornstarch
-1 1/2 teaspoons vanilla
-Pinch of salt

Directions:
Preheat oven to 350 degrees F.

In a bowl, mix together the rhubarb, sugar, zest, and cornstarch.  Pour into a pie dish or individual ramekins and set aside.

In another bowl, mix the flour, sugars, cinnamon, and salt.  Mix in the butter until the dough crumbles and the butter is the size of peas. Using your hands, add in the oats and almonds until combined.

Spread the topping evenly over the rhubarb mixture and bake in the oven for 40-50 minutes, or until the rhubarb is bubbling out.  If using individual ramekins the cooking time may be a little less.

Meanwhile, prepare the creme anglaise.  In a saucepan, add the sugar, cornstarch, salt, milk, and heavy cream.  Stir over medium-high heat until sugar and cornstarch are completely dissolved.  Heat the mixture but do not boil.  Turn the heat down low and temper the eggs by pouring half of the heated mixture over the eggs, stirring continuously.  Then, pour the eggs and heated mixture back into the saucepan and stir over medium heat until the mixture thickens and begins to bubble.

Once ready, remove the mixture from the heat and pour through a sieve into a bowl.  Stir in the vanilla.  Let cool before wrapping and placing in the refrigerator to cool.  If you'd like, you can also serve it while it is still warm.

Pour the creme anglaise over the rhubarb crumble, take a spoon, dig in, and enjoy!

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21 comments:

  1. This sounds so delicious. I just found out this summer that I really like rhubarb. I love your crumble topping...I'd eat that stuff on anything!

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  2. The crumble would be heavenly by itself, but adding that creme anglaise takes it to an even greater level. What a wonderful dish!

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  3. What a lovely recipe for summer :) Your crumble looks so fresh and delightful :)

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  4. Rhubarb crumble is so good when it's all bubbly! Could go for one now!

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  5. Sooooo good. That looks amazing! I'm glad you buckled and bought some rhubarb :)

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  6. Oh this looks so, so good! I think rhubarb is all but gone around here but I might try making it with peaches or berries- that creme anglaise looks fantastic!!

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  7. Looks great! I'll have to see if I can get some rhubarb! This sounds like a good recipe to try out coking with rhubarb.

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  8. As a ki growing up in Ireland my father grew rhubarb. I associate it with Ireland too. Your crumble looks seriously goo

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  9. This is just stunning! I've happily buzzed!

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  10. Elyse...this looks beautiful. Close your eyes and take a bite...and you are back in Ireland! The picture is lovely....I love the way the creme anglaise delicately drips over the side of your cup! : )

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  11. Ohhh I have never cooked rhubarb before (it is not common in Italy) and would love too (it is easily available in Sydney)! I will have to try this! I have a silly question... how do you clean it?? Do you just wash it and slice it? Do you have to peel it??

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  12. Sometimes recreating the dish that bears so many memories of home is the best trick. I've noticed rhubarb being sold in the shops here but somehow it doesn't seem quite right to buy it here. I feel as though I need to be back in my childhood London home where we would go to the bottom of the garden where the rhubarb happily grew and take some stalks for an Autumnal apple and rhubarb crumble!

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  13. Manu, just wash and cut off the ends. Then just slice the rest. Thankfully it is easy to work with! :)

    Val, this dish really does always make me think of being back in ireland and England. I had a delicious strawberry rhubarb crumble in London, but the apple and rhubarb sound amazing!

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  14. Beautiful! My husband loves rhubarb and would adore this recipe. Thanks for sharing.

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  15. Oh, how I adore rhubarb desserts! Your topping sounds perfect and the creme anglaise just pushes this over the top!!!!

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  16. That looks and sounds pretty incredible!

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  17. Oh this looks SO good! I am sure your decision to make this was a good choice! I'd love to try Bed & Breakfast version of this in Ireland too. Is it common thing there?

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  18. Nami, rhubarb desserts are quite common in ireland and in the UK... and they are delicious!

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  19. Yum! I've never tried rhubarb in crumble form. I love rhubarb though so I will definitely have to try this before it goes out of season.

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  20. I never had rhubarb before. I don't think they had it in Brazil (where I grew up). Did not even know they sold it here in America. I better get to the program and buy me some. Thanks for sharing this delicious looking dessert.

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  21. Gorgeous crumble! I love the drizzle of english cream!

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