Chefs' Recipes

Sean McConnell’s rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream

Recipe for rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream by Sean McConnell from Monster, Canberra.
Rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream

Rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream

Ben Dearnley
8
40M
1H
1H 40M

“This is pretty much your mum’s old-fashioned crumble,” says McConnell, “but we’ve added pink peppercorns to give it a delicate and floral heat.”

Ingredients

Chamomile ice-cream
Crumble

Method

Main

1.For chamomile ice-cream, bring milk, cream and chamomile tea to a simmer in a saucepan over medium heat. Remove from heat and stand to infuse (1 hour). Whisk yolks and sugar in a bowl until pale (4-5 minutes), strain milk mixture over, pressing on solids, and whisk to combine. Return to a clean pan and stir over very low heat until mixture thickly coats the back of a spoon or reaches 87C on a thermometer (5-6 minutes) Transfer to a bowl, whisk occasionally until cool, then chill. Churn in an ice-cream machine and freeze. Makes about 1 litre.
2.Place rhubarb, honey, brown sugar and lemon juice and rind in a saucepan over medium heat, bring to a simmer and cook, stirring occasionally, until tender (8-10 minutes). In a separate pan, stir strawberries and sugar over medium heat until broken down (8-10 minutes), add to rhubarb with 1 tsp sea salt and set aside.
3.For crumble, beat butter and flour in an electric mixer to combine, then add almond meal, sugar and oats and mix to combine.
4.Preheat oven to 180C. Spoon rhubarb and strawberry compote into 8 shallow individual ovenproof dishes or a 1.2-litre baking dish, scatter with peppercorns, and top with crumble. Bake until golden and bubbling (15-20 minutes for individual, 25-30 minutes for large). Serve with chamomile ice-cream.

Drink Suggestion: 2013 Lerida Estate Botrytis Pinot Gris. Drink suggestion by Michael Gray

Notes

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