Three weeks ago I cooked Rhubarb Crumble for Phileas Fogg. Dave cut more stalks of rhubarb than I needed at the time, so rather than waste them, I stewed them and froze the result. Today I took this out of the freezer and made these sundaes. I have, however, included instructions for how to make them from scratch.
Serves 2
200g rhubarb
3tbsp caster sugar
10 oaty biscuits
400g custard (pre-prepared
or make your own)
150g double cream
Prepare the rhubarb
Wash the rhubarb and
remove any stringy bits.
Chop into small pieces and
place in a saucepan with the sugar and 2tbsp water.
Cook on a low heat until
it becomes soft and pulpy.
(At this point you can
either use it as soon as it is cool or freeze until needed.)
Prepare the other layers
Place the oaty biscuits in
a bowl and pound with the end of a rolling pin until you have rough crumbs.
Whip the double cream
until it forms soft peaks.
Assemble the sundaes
Share most of the biscuit
crumbs between two large glasses (reserving some for the topping).
Pour the custard on top,
sharing it equally between the glasses.
Make the next layer from
the stewed rhubarb.
Spoon the cream over each.
Top with a sprinkling of
the biscuit crumbs.
And serve.
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