Rhubarb crumble with yoghurt foam
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, casserole dish, glasses/deep plates
Ingredients
• 500 g rhubarb
• 100g sugar
• 500 ml apple juice
• Zest of 1 organic lime
• 80 g frozen raspberries
• 1 pack of vanilla sugar
• Food starch
• 300g flour
• 150 g soft butter
• 150g sugar
• 400 g yoghurt
• 200 g cream
• 80g sugar
• Juice of 1 lime
• 1 pack of vanilla sugar
• 1 pinch guar gum (optional,
the foam stays standing longer)
• 20 g ready-made meringue biscuits
• 40 g white chocolate
Accessories are available in our shop!
preparation
➊ Mix the yoghurt, cream with sugar, vanilla sugar and lime juice. Then thicken with a little guar gum and put into a cream siphon, fill in 2 gas capsules and chill.
➋ Peel the rhubarb and chop it into small pieces. Cook a stock from the peel, sugar, apple juice, raspberries, vanilla sugar and lime zest. After boiling, let the rhubarb stock steep for 20 minutes, pour through a sieve and thicken with 1 tablespoon of cornstarch.
➌ Make a crumble dough from butter, flour and sugar.
Put the rhubarb in a baking dish, pour the thickened stock over it and then spread the crumbles on top.
Bake the rhubarb crumble indirectly for 15 minutes at approx. 250 °C.
➍ Divide the crumble between glasses or deep plates and cover with yoghurt foam. Crumble meringue over the foam and sprinkle some grated white chocolate.
Recipe by Nils Jorra
Nils' passion for everything culinary developed when he was faced with the task of providing for himself. So he decided to become a chef instead of studying and then went straight into star-rated gastronomy. Over the years he has made a name for himself as a product and recipe developer and as a grill coach, and has shared his knowledge in grill cookbooks. More at www.platinglikearockstar.com
Recipe from FIRE&FOOD issue 02/2022
