Individual Rhubarb Crumble
User Reviews
5
Individual Rhubarb Crumble
Description
This dessert assembles a rhubarb and strawberry compote sweetened and optionally scented with rose syrup, providing a tangy and fruity base. The compote is complemented by a toasted oat crumble with flour, butter, brown sugar, and a pinch of fleur de sel cooked until golden, adding a crunchy texture.
The white chocolate and rose mousse adds a creamy, rich contrast with subtle floral flavor from rose water. The mousse is prepared by melting white chocolate and folding it with milk and cream, then chilled in a siphon or by conventional method to achieve a light texture.
Serving involves layering the compote and mousse in individual dishes with the oat crumble sprinkled on top for crunch. The dessert marries tartness, sweetness, and floral notes with varied textures for an elegant treat.
The recipe suggests serving with rose macarons or crispy tuile cookies for added accompaniment. The components can be made in advance and assembled when needed for ease.
Ingredients
Rhubarb and Strawberry Compote
- 200 g (7oz) rhubarb leaves removed, sliced, about 1-2 sticks
- 200 g (7oz) strawberries hulled and chopped (1½cups)
- 50 g (2oz) sugar (about ¼cup)
- 1 tablespoon rose syrup (optional)
Toasted Oat Crumble
- 100 g (4oz/½cup) porridge oats medium
- 100 g (4oz) all-purpose flour plain
- 100 g (4oz) butter softened, unsalted
- 50 g (2oz) light brown sugar
- ¼ tsp (good pinch) salt (fleur de sel)
White Chocolate and Rose Mousse
- 100 g (4oz) white chocolate
- 100 g (4oz) whole milk full cream
- 100 g (4oz) heavy cream crème fleurette, whipping, 30% fat
- ½ teaspoon rose water
Instructions
Rhubarb Compote
- Follow the full instructions for the rhubarb compote recipe* then refrigerate until needed (or defrost if you've made it in advance and frozen).
White Chocolate Mousse
- Over a pan of simmering water, place a bowl with the white chocolate broken into bits. As soon as it looks like it's melting, take off the heat and whisk gently, adding the milk then the cream and add the rose water.Pour into the siphon, add the gas canister (according to manufacturer's instructions) and place in the fridge for at least an hour. If you don't have a siphon, then follow my recipe for the white chocolate mousse (link below).
Crunchy Oat Crumble
- Preheat the oven to 200°C/400°F/Gas 6/180°C fan. Place all ingredients in a large bowl and rub them together until they resemble breadcrumbs. Spread an even layer of the crumble mix on a baking sheet lined with baking paper (or a silicon mat) and bake in the oven for 10-15 minutes until golden. Set aside to cool.
To assemble
- Spoon a third of each serving glass with the rhubarb & strawberry compote, spoon on the airy white chocolate mousse and top with the toasted crumble.
Notes
- Prepare the rhubarb compote in advance or freeze for convenience, then thaw before use.
- If no siphon is available for the mousse, follow an alternative white chocolate mousse recipe with rose water to achieve similar texture.
- Toasting the oat crumble until golden enhances flavor and adds crunch to the dessert.
- Serving with rose macarons or crispy tuile cookies provides additional textures and flavors complementing the dish.
User Reviews
Overall Rating
5
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