500g Peeled Rhubarb
Shot of grenadine
50g sugar (more if you have a sweet tooth)
1 pkt ladies’ fingers cut into inch lengths
1pt custard
1 shot Domaine de Canton (ginger liquor) Can be replaced with the syrup from the crystalized ginger.
50g Peeled Pistachio
100g sugar
250ml whipped cream
Finely diced crystalized ginger
Picked mint
Cut the rhubarb into 1” lengths. In a pan put the grenadine and rhubarb sprinkle with sugar and gently poach turning the rhubarb. Allow to cool then drain off and reserve the liquid.
In a non-stick pan sprinkle 100g of sugar and gently heat until it starts to caramelize, add the pistachios and stir, pour onto parchment paper and allow to cool. When cold break into crumbs using a food processor of simply bash with a rolling pin.
In a bowl mix the rhubarb, ladies’ fingers and the Domaine de Canton, add a little of the cooking liquor.
Divide the mixture between 4 glasses and top with the custard. Set in the fridge.
Wen Ready to serve add a little of the rhubarb cooking liquor then pipe with the whipped cream.
Sprinkle with the finely diced crystalized ginger and the crushed caramelized pistachio. Add picked mint and serve.
Chef’s tip
Summer Rhubarb can be quite tart and fibrous so peeling it will help with the recipe, using the grenadine gives it the colour usually associated with early season forced rhubarb.