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 plant-based double cream (e.g., @elmea)
- 1 tbsp icing sugar
- 6-7 cardamom pods (or 1/2 tsp ground cardamom)
Preparation
Preheat the oven to 190°C (375°F).
Cut the rhubarb into chunks and arrange them in an ovenproof dish.
Grate the zest of the orange directly over the rhubarb, ensuring even distribution of zest. Repeat the process with the ginger.
Sprinkle half of the light brown sugar (85g) over the rhubarb. Squeeze the juice of the orange over the mixture.
In a separate bowl, combine flour, oats, and the remaining sugar.
Add small chunks of plant butter to the dry mixture and use your hands to massage the ingredients until you achieve a sandy texture.
Distribute the crumble mixture over the rhubarb. Gently squeeze small clumps of the mixture together in your hand before patting them onto the rhubarb.
Bake the crumble in the preheated oven for 25-30 minutes, or until the top turns golden.
While the crumble is baking, prepare the cardamom cream. Grind the cardamom pods in a pestle and mortar until they become a fine powder.
Whisk the plant-based double cream until it thickens. Add in the icing sugar and ground cardamom. Continue whisking until the cream reaches a thick yet still pourable consistency. Place the cream in the refrigerator while you finish preparing the crumble.
Once the crumble is done baking, remove it from the oven and allow it to set for 5 minutes, allowing the crumble to harden slightly.
Serve the rhubarb, orange, and ginger crumble with a dollop of the cardamom cream.