RHUBARB CRUMBLE POTS
SERVES 6-8
600g rhubarb, cut into 5cm lengths (the size depends on the width and shape of your serving glasses or dishes)
1 vanilla pod, split lengthways, seeds scraped out juice of 1 orange, plus 3 strips of pared rind
120g caster sugar FOR THE CRUMBLE
TOPPING
85g unsalted butter, diced
225g plain flour
100g soft light brown sugar FOR THE BOTTOM LAYER
80g vanilla mini marshmallows, chopped zest of ½ lemon, plus juice of 1 lemon
150g whipping cream
150g greek yoghurt 1 Preheat the oven to 110C/90C fan/gas ¼. Arrange the rhubarb in an ovenproof dish large enough to hold it in a single layer. Add the vanilla pod and seeds and the strips of orange rind. Sprinkle the sugar evenly over the rhubarb and then pour over the orange juice. Cover tightly with foil and cook in the oven for 2 hours. Remove from the oven and leave undisturbed in the dish until completely cold. Chill, reserving the juices separately. 2 Increase the oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment. For the crumble topping, rub the butter into the flour until it resembles breadcrumbs, then mix in the sugar. Sprinkle with a little water and, using your hands, bring some of the mixture together to create small lumps (this way the finished topping will be more crunchy). 3 Spread the mixture out on the baking tray and cook in the oven for about 20 minutes, until golden. Remove from the oven, break it up a little and leave on the tray to cool. (This will keep in an airtight container or in the freezer; any extra is handy to add to desserts.) 4 Put the marshmallows and lemon zest and juice in a nonstick saucepan over a low heat to melt. Keep an eye on them and give them a stir to stop them scorching on the bottom of the pan. Once melted, remove from the heat and set aside to cool. Whip the cream slowly into soft peaks that just begin to hold their shape. Gently fold in the yoghurt followed by the melted, cooled marshmallow mixture (this stage can be done the day before). 5 To assemble, swirl the reserved rhubarb juices through the marshmallow and yoghurt mixture and spoon into individual serving glasses or bowls. Place in the fridge for at least 2 hours to set. To serve, add a layer of rhubarb and scatter over the crumble.