Rhubarb with Ginger Crumble

Lemon & vanilla poached rhubarb

1. Rinse the rhubarb thoroughly. Then cut them diagonally in to about 3-4 cm long pieces. Split the vanilla bean and scrape out the seeds. Bring water, sugar, lemon juice, and vanilla bean to a boil. Then add the rhubarb and lemon zest to the mixture, turn off the heat, and let it be for about 30-45 minutes. Then let it cool completely.

Crumble

1. Preheat the oven to 175 °C. Pour room temperature Flora Salted and granulated sugar into a bowl. Whisk until you have a smooth batter, using an electric whisk or a stand mixer is fine. Add the remaining ingredients and mix until it resembles loose crumbs. Spread it on a baking tray lined with parchment paper and bake in the middle of the oven for about 13 7-8 minutes until they are light golden brown. Let them cool completely.

Raw cream

1. Whisk egg yolks, granulated sugar, and vanilla paste until fluffy. Whip Flora Plant Double 31% until firm. Then gently fold in the egg mixture. Chill until serving.

Decorate

1. Pick up the rhubarb and let it dry a little on a piece of paper. Put some of the crumble at the bottom, then add the rhubarb and finally scoop some raw cream on top. And feel free to decorate with lemon balm or oxalis.