April 05, 2018

Rhubarb & Brockman's Gin Crumble | Celia's Saucer


I just can't get enough of rhubarb - poached with porridge, swirled into greek yoghurt, baked with buttery pastry... in a crumble with a splash of deliciously fruity gin? Yes, that too. This idea came to me as I was heating some beautifully candy pink rhubarb and cooking apples and I spotted a bottle of Brockman's gin on the counter. Why not use that to loosen the mixture in the pan? I ran through the botanicals in my head - coriander, juniper, wild berries and orange peel - yes, yes, yes, and yes. 

So I did it. And here's the recipe:

Serves four
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INGREDIENTS 

3 large sticks of  rhubarb, roughly chopped
2 large cooking apples, peeled and roughly chopped
50ml Brockman's Gin
2 tbsp brown sugar


175g plain flour
25g oats
100g ground almonds
200g cold butter
100g brown sugar (you can add more but I prefer mine not too sweet)

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METHOD 

Preheat oven to 180C/350F/Gas 4

Heat rhubarb, apples, 2 tbsp brown sugar and gin together over a medium-high heat until it breaks down

Transfer to your crumble dish of choice 

Rub flour and butter together until they resemble breadcrumbs

Mix in remaining ingredients and scatter over crumble

Cook for 45-minutes 

Serve with custard, creme fraiche, ice cream (or all three)

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PS. I am in no way endorsed by Brockman's, unless you count living with someone who works with the brand and  has a few bottles hanging about the house... I once also created this Scallop & Gin Ceviche. 
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