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5.0 from 15 votes

Individual Rhubarb Crumble

Individual rhubarb crumble is revisited with a French touch. Served chilled with a white chocolate mousse with rose and topped with toasted oats. Ideal for entertaining, this is a simple make-ahead dessert - both the compote and crunchy crumble freeze well.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 6 people
Calories: 480 kcal
Course: Dessert
Cuisine: French , British

Ingredients

Rhubarb and Strawberry Compote
  • 200 g (7oz) rhubarb (about 1-2 sticks) leaves removed, sliced
  • 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) medium porridge oats
  • 100 g (4oz) plain (all-purpose) flour
  • 100 g (4oz) unsalted butter softened
  • 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 (full cream) milk
  • 100 g (4oz) whipping/heavy cream 30% fat (crème fleurette)
  • ½ teaspoon rose water

Instructions

Rhubarb Compote
    Cup of Yum
  1. 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
  1. 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
  1. 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
  1. 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

  • See full recipe how to prepare the rhubarb compote (also on video).
  • How to make the mousse without a siphon: follow the white chocolate mousse with rose recipe.
  • Serve with rose macarons from my Mad About Macarons book or crispy tuile cookies from Teatime in Paris.