Rhubarb and Gin Crumble
This is my rhubarb and gin custard slice with wattleseed and walnut crumble. This dessert is inspired by my rhubarb gimlet that I created for world gin day today. This is an absolutely delicious desert that brings together the beautiful native ingredients from Archie Road signature dry gin to infuse the fresh rhubarb as well as some old-fashion
aromatic bitters to bring a wonderful spicy flavour to the rhubarb and the shortbread base.
The vanilla bean creme patisserie middle layer brings a lovely sweet gooey centre to this slice which is balanced really well with the sour rhubarb.
What is not to love? Shortbread, custard, rhubarb and gin!
Ingredients
Rhubarb
- 1 bunch rhubarb about 6 sticks
- 1/4 cup caster sugar
- 1/4 cup Archie Rose Gin
- 4 dashes old fashion bitters
Crème Patisserie
- Zest 1/2 lemon
- 3 egg yolks
- 50 g castor sugar
- 20 g cornflour
- 20 g plain flour
- Pinch of salt
- 1 tsp vanilla extract
- 160 ml milk
- 80 ml cream
- 50 g butter
Base and crumble topping
- 220 g softened butter
- 220 g castor sugar
- 1 tsp vanilla extract
- 240 g self raising flour
- 1/2 cup desiccated coconut
- 1/2 cup shredded coconut
- 1/2 cup crushed walnuts
- 1 teaspoon roasted & ground wattle seed
- 4 dashes old fashion bitters
Instructions
- Preheat oven to 180 degrees Celsius
- Chop the rhubarb into 3 cm lengths, sprinkle with a 1/4 cup of castor sugar, gin and bitters. Soak for 1-2hrs in fridge or vacuum seal for 30mins.
- For the Creme patisserie whiz on high speed the lemon zest and castor sugar in Thermomix for five seconds.
- Add cornflour and flour and whiz on high-speed for another five seconds.
- Add egg yolks, pinch salt, vanilla, milk and cream and cook for seven minutes at 100° on speed 4.
- Make sure the custard reaches 100° then add 50g of butter and whiz on speed 6 for five seconds.
- For the base and crumble, in a stand mixer fitted with the paddle attachment whip butter and castor sugar together until light and fluffy.
- Add vanilla, bitters, self raising flour and dedicated coconut and fold mixture together.
- Press 2/3 of the mixture into brownie pan and bake for 10mins until slightly coloured on top.
- Remove from the oven and spread the custard over the top of the hot shortbread, then sprinkle the macerated rhubarb over the top of the custard.
- With the remaining third of the base mixture add the shredded coconut, crushed walnuts, and wattleseed and press together to create a crumbly mixture.
- Sprinkle over the top of the rhubarb slice and bake for 20 to 30 minutes until browned on top.
- Serve hot with more runny pouring custard!
Notes
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Disclaimer - Nutritional information is provided as a guide only
Nutrition
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