Rhubarb Orange Ginger Crumble with Cardamom Cream
Ingredients
- 4-5 sticks of rhubarb
- 1 large orange
- 2-inch piece of ginger
- 170g light brown sugar
- 160g plain flour
- 80g plant butter
- 50g jumbo oats
For the cream
- 200ml @elmea plant double cream
- 1 tbsp. icing sugar
- 6-7 cardamom pods (or 1/2 tsp of ground cardamom)
Preparation
Preheat the oven to 190°C (375°F).
Cut the rhubarb into chunks and fill an oven-proof dish with it.
Grate the zest of the orange directly over the rhubarb to evenly distribute the zest.
Grate the ginger over the rhubarb as well.
Sprinkle half of the light brown sugar (85g) over the rhubarb.
Squeeze the juice of the orange over the rhubarb.
In a separate bowl, mix together the flour, oats, and the remaining sugar.
Add the plant butter in small chunks to the flour mixture and massage it until a sandy texture is achieved.
Distribute the flour mixture across the rhubarb, gently squeezing small clumps together in your hand and then patting them onto the rhubarb.
Bake in the preheated oven for 25-30 minutes or until the crumble topping is golden on top.
While the crumble is baking, prepare the cardamom cream. Crush the cardamom pods into a fine powder using a pestle and mortar.
In a bowl, whisk the plant double cream until thick.
Add the icing sugar and the ground cardamom to the cream and continue to whisk until it's thick but still at a dropping consistency. Set the cream in the fridge until the crumble is ready.
Once the crumble is done baking, remove it from the oven and let it set for 5 minutes to allow the crumble to harden.
Serve the rhubarb orange ginger crumble with a dollop of the cardamom cream.