Rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream

AT A GLANCE

  • Serves 8 people

"This is pretty much your mum's old-fashioned crumble," says McConnell, "but we've added pink peppercorns to give it a delicate and floral heat."

  • 750 gm rhubarb, diced
  • 90 gm honey
  • 60 gm brown sugar
  • Juice and finely grated rind of 3 lemons
  • 750 gm strawberries (about 3 punnets), hulled and halved
  • 375 gm caster sugar
  • 3 tbsp pink peppercorns, crushed
  •  
  • Chamomile ice-cream
  • 500 ml (2 cups) milk
  • 200 ml pouring cream
  • 20 gm (1 cup) loose-leaf chamomile tea
  • 6 egg yolks
  • 175 gm caster sugar
  •  
  • Crumble
  • 150 gm softened butter
  • 150 gm (1 cup) plain flour
  • 150 gm almond meal
  • 150 gm (1/3 cup) brown sugar
  • 75 gm rolled oats
01   For chamomile ice-cream, bring milk, cream and chamomile tea to a simmer in a saucepan over medium heat. Remove from heat and stand to infuse (1 hour). Whisk yolks and sugar in a bowl until pale (4-5 minutes), strain milk mixture over, pressing on solids, and whisk to combine. Return to a clean pan and stir over very low heat until mixture thickly coats the back of a spoon or reaches 87C on a thermometer (5-6 minutes) Transfer to a bowl, whisk occasionally until cool, then chill. Churn in an ice-cream machine and freeze. Makes about 1 litre.
02   Place rhubarb, honey, brown sugar and lemon juice and rind in a saucepan over medium heat, bring to a simmer and cook, stirring occasionally, until tender (8-10 minutes). In a separate pan, stir strawberries and sugar over medium heat until broken down (8-10 minutes), add to rhubarb with 1 tsp sea salt and set aside.
03   For crumble, beat butter and flour in an electric mixer to combine, then add almond meal, sugar and oats and mix to combine.
04   Preheat oven to 180C. Spoon rhubarb and strawberry compote into 8 shallow individual ovenproof dishes or a 1.2-litre baking dish, scatter with peppercorns, and top with crumble. Bake until golden and bubbling (15-20 minutes for individual, 25-30 minutes for large). Serve with chamomile ice-cream.

Topics:

LEMONS, DRINK SUGGESTION, ALMONDS, BAKING, ICE-CREAM, DESSERT, OATS, MODERN AUSTRALIAN, WINTER, RHUBARB, CHAMOMILE, HONEY, MILK, CHEFS' RECIPES, STRAWBERRIES

Recipe:

SEAN MCCONNELL, MONSTER, CANBERRA

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

2013 LERIDA ESTATE BOTRYTIS PINOT GRIS. , suggested by MICHAEL GRAY

FEATURED IN

Aug 2015

Aug 2015

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