Strawberry, Rhubarb & Rose Crisp
Strawberry, Rhubarb & Rose Crisp
Ingredients:
12oz sliced strawberries
12oz sliced rhubarb
1/4 cup organic cane sugar
2T rose water
3/4 cup all purpose flour
1/3 cup butter
1/3 cup organic cane sugar
1/4 cup finely chopped pistachios
1 teaspoon grated lemon zest
1/2 teaspoon Coco Fine Foods Heirloom Ginger
Method;
- Preheat over to 350F
- Lightly butter 8in baking dish.
- Toss filling ingredients to combine in a bowl. Add to baking dish.
- Toss crumble ingredients in a separate bowl and add to top of fruit filling in baking dish.
- Bake for 30minutes or until crumble is golden brown and bubbling.
Tahitian Vanilla Bean Chantilly Cream
Ingredients:
2 cups heavy cream
2 tablespoons superfine sugar
1 Tahitian vanilla bean split and seeds removed
Add heavy cream, superfine sugar and Tahitian vanilla bean seeds to clean mixing bowl. Whip to Chantilly stage with hand mixer.
Serve crisp with Chantilly cream.
Serves 4
Leave a comment
Comments will be approved before showing up.
