RHUBARB CHARLOTTE
My family version of Rhubarb Charlotte – this comes from a very old family recipe book, and I make it with the crème fraiche nowadays, as this makes the pudding lighter!
Serves 4
2 slices day-old white bread, roughly torn
450g rhubarb
1 tbsp clear honey
50g butter
50g roasted chopped hazelnuts
4 tbsp light brown soft sugar
1 tsp ground cinnamon
Clotted cream or crème fraîche, to serve
Blend the bread briefly in a food processor to make fine breadcrumbs.
Slice the rhubarb and place in a pan with the honey and a tablespoon of cold water. Cook gently over a low heat for 8-10 minutes until the fruit collapses.
Meanwhile, in a frying pan melt the butter, add the breadcrumbs and hazelnuts and cook over a medium heat, stirring constantly, for 3-5 minutes or until golden and crisp. Remove from the heat and stir in the sugar and cinnamon.
Divide half the crumbs between 4 x 125ml plain glass tumblers, pressing down to make a firm base. Add a layer of rhubarb and finish with the remaining crumbs. Top with clotted cream or crème fraîche.
Alternative – If it’s cold outside, this dessert can also be served hot. Spoon crumbs into a gratin dish, layer as described above and bake at 180ºC, gas mark 4, for 20 minutes or until golden.
My family version of Rhubarb Charlotte – this comes from a very old family recipe book, and I make it with the crème fraiche nowadays, as this makes the pudding lighter!
Serves 4
2 slices day-old white bread, roughly torn
450g rhubarb
1 tbsp clear honey
50g butter
50g roasted chopped hazelnuts
4 tbsp light brown soft sugar
1 tsp ground cinnamon
Clotted cream or crème fraîche, to serve
Blend the bread briefly in a food processor to make fine breadcrumbs.
Slice the rhubarb and place in a pan with the honey and a tablespoon of cold water. Cook gently over a low heat for 8-10 minutes until the fruit collapses.
Meanwhile, in a frying pan melt the butter, add the breadcrumbs and hazelnuts and cook over a medium heat, stirring constantly, for 3-5 minutes or until golden and crisp. Remove from the heat and stir in the sugar and cinnamon.
Divide half the crumbs between 4 x 125ml plain glass tumblers, pressing down to make a firm base. Add a layer of rhubarb and finish with the remaining crumbs. Top with clotted cream or crème fraîche.
Alternative – If it’s cold outside, this dessert can also be served hot. Spoon crumbs into a gratin dish, layer as described above and bake at 180ºC, gas mark 4, for 20 minutes or until golden.
