Here we are again with the first rhubarb in the shops. The ginger crumb crust is a perfect accompaniment to the creamy rhubarb filling.
You will need a 20cm (8in) flan dish or tin and for decoration a piping bag and large star tube.
- 175g (6oz) gingernut biscuits
- 75g (3oz) butter
- 40g (1 ½ oz) golden caster sugar
- 450g (1lb) rhubarb – the forced one is best
- 75g (3oz) golden caster sugar
- 150ml (5 fl oz|) crème fraîche
- 2 teaspoons powdered gelatine + 3 teaspoons water
- OR 4 small leaves gelatine
- optional: 25g (1oz) crystallised ginger
- 100ml (4fl oz) double cream
- a few pieces crystallised ginger (optional)
Crush the biscuits finely. Melt the butter and add with the sugar. Using the back of a tablespoon, press into the sides and base of the dish, reserving a heaped tablespoon for decoration.
Chill for 1 – 2 hours.
Trim the rhubarb and cut into short lengths. Put into a pan with the sugar and 2 – 3 tablespoons water and cook gently until tender without losing its shape.
Powdered gelatine: put the water in a small pan and sprinkle on the gelatine, allow it to swell then apply very gentle heat to melt but do not boil.
Leaf gelatine: put into a jug of cold water and leave 2 – 3 minutes until if softens Squeeze it out. Stir the gelatine into the hot rhubarb. Allow to cool slightly then stir in the crème fraîche. Add the chopped ginger, if using. Chill until at the point of setting then put into the crumb crust and refrigerate until set.
To finish: whip the cream to soft peak then pipe a border of shells or stars around the outside edge. Sprinkle the reserved crumbs in the centre and a little crystallised ginger if liked Note: If the rhubarb is a little pale, add a few drops of cochineal or pink food colouring.