Three weeks ago I cooked Rhubarb Crumble for Phileas Fogg. Dave cut more stalks of rhubarb than I needed at the time, so rather than waste them, I stewed them and froze the result. Today I took this out of the freezer and made these sundaes. I have, however, included instructions for how to make them from scratch.
3tbsp caster sugar
10 oaty biscuits
400g custard (pre-prepared or make your own)
150g double cream
Prepare the rhubarb
Wash the rhubarb and remove any stringy bits.
(At this point you can either use it as soon as it is cool or freeze until needed.)
Prepare the other layers
Place the oaty biscuits in a bowl and pound with the end of a rolling pin until you have rough crumbs.
Assemble the sundaes
Spoon the cream over each.
Post a Comment