Rhubarb & Pear Flapjack Crumble
Fruit crumble is the ultimate winter warmer and the flapjack and hazelnut additions take it to the next level.
Top Tip
Use tinned rhubarb when the fresh is out of season
Rhubarb Fool with Ginger Crunch
Desserts
Food
British
Vegetarian
Upgrade a tasty fool with a warmly spiced topping.
4 Servings
Ingredients
30g plain flour
25g caster sugar plus 1-2 tbsp for the rhubarb
11g margarine
16g golden syrup
1.5g dried ginger
1.5g bicarbonate of soda
20g Shredded® Wheat
200g rhubarb, cut into 2cm lengths
½ an orange, juice and zest
200ml whipping cream
60ml Carnation® Condensed Milk
Method
- For the ginger crunch: place the plain flour, 25g sugar, margarine, golden syrup, ginger, bicarbonate of soda and Shredded® Wheat into a bowl. Mix until it resembles coarse breadcrumbs.
- Spread the mixture over a baking tray and bake for 10–12 mins at 180C. Halfway through baking, mix the ingredients to re-crumble. Once cooked, set aside to cool.
- Rhubarb fool: put the rhubarb in a pan with 1 tbsp sugar and gently heat until the rhubarb has softened. Taste and add more sugar if needed.
-
Add the juice and zest of half an orange to the rhubarb and mix. Save a little zest and set some chunky rhubarb pieces aside for the garnish.
- In a clean bowl, whip the cream until stiff peaks form. Add the condensed milk and re-whip until firm.
- Fold a quarter of the rhubarb into the cream mixture. If not using straight away, cover and place in the fridge.
- Place the rhubarb fool into a piping bag. Layer up the dessert with the rhubarb, fool mix, then top with the ginger crunch. Add a second layer, in the same order. Garnish with rhubarb and orange zest.
