Auld Alliance

Poached rhubarb & strawberry cream biscuit

Poached rhubarb & strawberry cream biscuit

Total Time: 2 Hours

Ingredients:

    Rhubarb crisps:

    • 1 thick rhubarb stick Icing sugar
    • Poaching syrup: 1?2 litre water 4tbsp caster sugar 1tbsp honey 300gr trimmed, sliced rhubarb (5mm thick)

    Biscuit base:

    • 200gr crushed crunchy biscuits 1tsp finely chopped rosemary 100gr unsalted butter

    Strawberry cream:

    • 12 medium sized very ripe strawberries 
    • 1 tbsp caster sugar 6tbsp double cream + 5 tbsp for whipped cream 
    • 5 tsp caster sugar couple of drops of vanilla essence

    Directions:



          Rhubarb crisps:

          1. Slice very thinly at a 45-degree angle, about 4cm long. Lay the slices onto a non stick-baking tray (very important) and sprinkle them liberally with icing sugar.
          2. Bake at the lowest oven temperature, 80C for about an hour then turn them over and bake for another 20minutes. The slices will become very crispy as they cool down. Can be kept in an airtight container for few days.

          Poaching syrup:

          1. In a pan big enough to accommodate your rhubarb, put all the ingredients (apart from the rhubarb) and bring to the boil, make sure the sugar is dissolved, boil for 10 minutes.
          2. Add your chopped rhubarb and bring to the boil again. Turn it slightly down and cook for about 5 minutes, or until tender. Do not over cooked as it will disintegrate.
          3. Take your fruits out of the syrup and lay them out onto greaseproof paper to cool down then refrigerate.

          Biscuit base:

          1. Melt the butter with the chopped rosemary then infuse for about 3 minutes, do not burn the butter.
          2. Mix with crushed biscuits and pour onto your prepared tray and even it out, you should get a thickness of about 3 to 4 millimetres. Refrigerate.

          Strawberry cream:

          1. Crush the strawberries with 1 tbsp of the caster sugar and pass it through a sieve collecting the pulp. Reserve the juice.
          2. Whisk 6 tbsp cream until stiff but smooth then add the pulp to it, fill your piping bag with it and keep in cool place.
          3. In a bowl put the other 5 tbsp of cream with the vanilla and sugar. Stir until the sugar has dissolved. You will end up with a smooth cream which tastes like custard. Refrigerate.

          To serve:

          1. Take the base out of the fridge, cut a shape with your cutter and lift with your pallet knife slowly onto the plate.
          2. Cover your biscuit with some “custardy” cream, then place delicately your poached rhubarb, then pipe a ball of whipped cream , then push down few rhubarb crisps finish by drizzling some strawberry juice around it.