Gordon Ramsay’s Caramelised Rhubarb and Ginger Crumble with Clotted Cream
Ingredients
- 500g rhubarb, trimmed
- 2-3 inch piece of ginger
- 100g caster sugar
- 40g unsalted butter, cut into cubes
- Splash of dark rum
For the crumble
- 50g hazelnuts
- 100g plain flour
- Pinch of ground cinnamon
- 45g cold unsalted butter, cut into cubes
- 75g demerara sugar
- Clotted cream, to serve
Method
1. Preheat the oven to 200˚C/gas 6.
2. Cut the rhubarb into 2 inch pieces and halve lengthways if the stems are thick. Peel the ginger.
3. Gently heat the sugar in a pan until dissolved and beginning to caramelise. Add the rhubarb and grate in the ginger. Toss to coat. Gradually add the butter and shake the pan to combine. Allow the rhubarb to caramelise evenly, turning if necessary. Add a splash of dark rum and stand back as the alcohol may flambé. Cook for a further minute until the sauce is thick and syrupy and rhubarb is breaking down.
4. To make the crumble topping place all the ingredients in a food processor and blend until evenly combined (if you want to make your crumble mixture a little stickier also add a splash of water at this stage). Transfer the mixture to a bowl until ready to use.
5. Spoon the caramelised rhubarb into the bottom of 4 small individual serving dishes. Sprinkle the crumble mixture on top and bake for 15-20 minutes until golden brown and bubbling.
6. Remove from the oven and serve with a spoonful of clotted cream.
