Mini Rhubarb Crumbles
If you’re crazy about rhubarb, then you’ll love these mini rhubarb crumbles.
I’ve been buying so much rhubarb at our farmers’ market in fear of the season finishing abruptly, that I have been flashed the odd funny look from the French locals that reads, “Mais .. what are you going to do with all that?”
While Rhubarb, Hibiscus and Rose Jam is now in stock for the rest of the year (I hope – it’s disappearing fast already!), I’ve been hooked on rhubarb compote (often without the ginger, adding the hibiscus/red fruit tea to pink it up and sometimes throwing in a few strawberries): dolloping it on yoghurt, maple oat breakfast granola and freezing it in large jam jars for yearly rations when the family is craving yet MORE RHUBARB!
Inspiration from the French
Sometimes, compote just needs a bit of transformation into something special for dessert – and this is it.
Inspired by Michelin-starred French chef, Anne-Sophie Pic, I’ve enjoyed playing with her restructured tart of tarragon rhubarb compote and a whipped white chocolate mousse using a siphon – omitting the mousse’s sugar completely (I find white chocolate is sweet enough) and added orange blossom water to it, after my own chocolate mousse version.
Don’t worry if you don’t have a siphon: just follow my recipe for White Chocolate, Rose and Orange Blossom Mousse.
As I love a good Scottish crumble with oats, this is toasted in the oven and just crumbled directly into the glass. And if you have some macarons or macaron shells handy in the freezer, then it’s a dessert that can easily be made in advance and assembled at the last minute for an irresistible rhubarb dessert at any time of year!