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Rhubarb, strawberry and pink peppercorn crumble with chamomile ice cream

Serves 8

Ingredients

  • Chamomile ice cream —
    500 ml milk
    200 ml cream
    1 cup of chamomile tea leaves
    6 egg yolks
    175g sugar

    Rhubarb and strawberry compote —
    500 g Rhubarb (diced)
    60 g honey
    2 tablespoons brown sugar
    Juice and zest of 2 lemons
    2 x 250g punnets strawberries (hulled, rinsed and cut in half)
    250 g sugar
    1 teaspoons sea salt
    2 tablespoons pink peppercorns (crushed)

    Crumble —
    200 g butter
    200 g soft brown sugar
    200 g flour
    200 g almond meal
    1 cup rolled oats

Method

Chamomile ice cream

Heat the cream, milk and chamomile in a medium saucepan. Bring to a simmer, remove from the heat and allow to steep for 1 hour. Strain and discard the chamomile leaves. Whisk the egg yolk and sugar together until pale and then pour over the chamomile infused milk and cream. Return to a saucepan and stir continuously over very low heat until the mixture reaches 87°C. Allow to cool and then churn it in an ice cream making machine according to your ice cream making machine’s specifications.

The crumble

In a stand up mixer, combine the butter and flour and mix on low speed until thoroughly combined. Add the sugar, almond meal and oats and continue to mix until combined. Set aside.

The rhubarb and strawberry compote

In a medium saucepan, combine the diced rhubarb, honey, sugar, zest and juice and cook over medium heat for about 10 minutes until the rhubarb is tender. Add sea salt and set aside. In a separate saucepan combine the hulled and halved strawberries and 250gm sugar and cook over medium heat stirring regularly for about 10 minutes. Combine the cooked rhubarb and strawberry together and add the sea salt.

Assemble and serve

Preheat your oven to 180°C. Pour the rhubarb and strawberry compote into 8 individual oven proof dishes or a large baking dish (about 30cm by 20cm) or whatever you have lying around really… a big Le Creuset frying pan will do the trick. Scatter the crushed pink peppercorns over the fruit and top with the crumble. Bake for about 20 minutes for a large dish or about 10 minutes for individual crumbles. Serve with a scoop of the chamomile ice cream.