It's time to unveil an epic dessert that will make your taste buds rejoice: Rhubarb Crumble and Vanilla Ice Cream. Imagine a sweet and sour rhubarb mixture topped with a crumbly topping and served with deliciously soft vanilla ice cream. Â
The Rhubarb Crumble and Vanilla Ice Cream is no ordinary dish; it is an ode to flavor, texture and simplicity. The fresh and tangy rhubarb, caramelized to perfection, meets the crunchy crumble. The whole experience is taken to another level by the velvety vanilla ice cream, which meltingly merges with the warm rhubarb and crumbly topping. This dish is perfect as a dessert but can also be served wonderfully with coffee.Â
At The Bastard we believe in leveraging every advantage to take this sweet triumph to the next level. And so, as we take you on our journey to the Rhubarb Crumble and Vanilla Ice Cream, we introduce you to some indispensable accessories from The Bastard that will make this taste experience complete.Â
For starters, The Bastard Fry Pan Cast Iron. The perfect crumble starts with the perfect cast iron pan. Our pan is your secret weapon to caramelize the rhubarb to perfection and crisp up the crumbly topping. Thanks to its heat distribution and durability, this cast iron pan guarantees culinary success.Â
Mixing and distributing the crumbly topping requires precision, and our Precision Tongs provides that control you need. This ensures that every bite has the ideal balance of sweet and crunchy.Â
In addition to all the delicious food, of course, think about safety while barbecuing. It is wise to make use of good cooking accessories. Consider, for example, our Fiber Thermo Bbq Gloves. The gloves offer protection that prevents burning your hands on hot pans, for example. We also recommend our The Bastard Apron. It helps you protect your clothes from stains and splatters. With these safe accessories, you can cook with complete peace of mind knowing that you are protected from all possible dangers.Â
Now that you are armed with the right equipment, it is time to start preparing this delicious dish. Prepare to treat your taste buds to the most delectable dessert ever. Â
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
Rhubarb compote:
800 gr. Rhubarb
30 gr. sugar
1 dl water
1 dl grenadine
1 vanilla stick
1 cinnamon stick
5 gr. cornstarch
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Dough:
100 fine granulated sugar
200 gr. soft butter
300 gr. flour
½ egg
0.5 gr. salt
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Crumble:
40 gr. flour
30 gr. butter
15 gr. sugar
25 gr. oat flakes
Rhubarb compote:
From the rhubarb, pull off the long fibers with an office knife from top to bottom. (Another option is to use rhubarb from the freezer).
Cut the rhubarb into equal pieces and cook in a Skillet or small Dutch oven (200 C°)
Add 30 grams of sugar and 1 dl of water and 1 dl of red juice (preserve color), scratch out 1 vanilla pod and add with pod and all, now 1 cinnamon stick and simmer gently until this is completely liquid.
Remove the vanilla pod and cinnamon stick and, using cold water, make a "porridge" with cornstarch and thicken the compote with this (mass should boil).
Set dough:
Mix all ingredients well together and knead into a nice dough and wrap in foil and leave for 30 min. Rest in the refrigerator.
After resting, roll out the dough on a floured smooth surface (even thickness).
Take a skillet and butter it lightly and cut out a piece of baking paper and cover the inside with this and butter again. Place the dough all around in this and pour the compote on top.
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Making crumble:
Mix sugar, butter and flour and make into loose pieces and lastly gently mix in the oat flakes (no more pinching)
Sprinkle the crumble over the top and place the tartlet on a Bastard at 210C° and bake for about 20 to 25 minutes and allow to finish Rubaroel.
Cut a point or scoop a nice portion onto a plate and scoop the vanilla ice cream on top. Ice cream to your own amount (1 scoop is about 50/60 gr.)
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