de constructed rhubarb crumble ginger and lime clotted cream

Author of this recipe: Skye Fitzsimons

Taste the tang of rhubarb with ginger and lime in this deconstructed crumble dessert, served with clotted cream. Perfect for spring! #RhubarbCrumble #GingerLime #ClottedCream

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Ingredients

• - **Deconstructed Rhubarb Crumble Ginger and Lime Clotted Cream**
• - *Rhubarb*
• - *Ginger*
• - *Lime Juice*
• - *Lemon Zest*
• - *Cinnamon Powder*
• - *All-Purpose Flour*
• - *Rolled Oats*
• - *Unsalted Butter*
• - *Sugar (Granulated)*
• - *Clotted Cream (Heavy Whipping Cream)*
• - *Vanilla Extract*
• - *Fresh Mint Leaves* (optional for garnish)
• - *Baking Powder* (a small amount for the crumble topping)
• **Keywords**: deconstructed rhubarb, ginger and lime, clotted cream recipe, rhubarb crumble, baking ingredients, dessert ideas, seasonal fruits, UK-inspired desserts

Steps

1. ### Deconstructed Rhubarb Crumble Ginger & Lime Clotted Cream Recipe
3. #### Ingredients:
4. - **Rhubarb:** 400g (about 6 medium stalks)
5. - **Ginger:** 2cm piece, finely grated
6. - **Lime Juice:** 2 large limes, juiced
7. - **Clotted Cream:** 300ml
8. - **Crumble Topping:**
9. - 150g自发面粉 (Self-Rising Flour)
10. - 60g无盐黄油（Room Temperature）(Unsalted Butter, Room Temperature)
11. - 40g细砂糖(Sugar)
12. - 2根丁香棒(Clove Sticks) (Optional)
14. #### Steps:
16. 1. **Prepare the Rhubarb:**
17. - Wash and trim the rhubarb stalks.
18. - Cut them into 2cm pieces.
19. - Place the rhubarb in a large bowl, sprinkle with a pinch of salt to bring out its natural juices.
21. 2. **Cooking the Rhubarb:**
22. - Heat a large pan over medium heat. Add the grated ginger and sauté for 1-2 minutes until fragrant.
23. - Add the rhubarb pieces along with their juices, lime juice, and sugar.
24. - Cook on medium-low heat, stirring occasionally, until the rhubarb is soft but still holds its shape (about 15-20 minutes).
26. 3. **Make the Crumble Topping:**
27. - Preheat your oven to 180°C (350°F).
28. - In a large mixing bowl, combine the self-rising flour and sugar.
29. - Cut in the unsalted butter until the mixture resembles fine breadcrumbs.
30. - Stir in the grated ginger and optional clove sticks for added depth.
32. 4. **Assembling the Dish:**
33. - Spoon the cooked rhubarb into four small ovenproof ramekins or individual serving dishes.
34. - Sprinkle a generous amount of crumble topping over each serving, ensuring it’s evenly distributed.
35. - Bake in the preheated oven for 15-20 minutes until the crumble is golden and slightly crispy.
37. 5. **Serve with Clotted Cream:**
38. - Remove from the oven and let cool slightly.
39. - Serve each portion of rhubarb topped with a dollop of clotted cream.
40. - Garnish with additional lime zest or fresh ginger slices for added visual appeal.
42. 6. **Serving Suggestion:**
43. - Enjoy this deconstructed dish as a dessert or an elegant afternoon tea treat. The tangy rhubarb, the warmth from the crumble, and the creamy richness of clotted cream create a harmonious balance that’s sure to impress your guests.
45. #### Tips:
46. - **Storage:** Store any leftover clotted cream in the refrigerator for up to 2 weeks.
47. - **Variations:** You can experiment with adding other spices like cardamom or cinnamon to the crumble topping for an added twist.
49. By following these detailed steps, you’ll be able to create a deconstructed rhubarb crumble ginger and lime clotted cream that’s perfect for any special occasion. Enjoy your culinary creation!

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• de constructed rhubarb crumble ginger and lime clotted cream