Cornwall LivingIssue #87
Delectable dessert
Pastry Chef Tommy Gilbert’s delicious confit rhubarb and vanilla ice cream recipe.
Featured on the new summer menu by The Greenbank Hotel, this rhubarb dessert is ideal for al fresco dining. As one of the biggest sellers from the new menu so far, incorporate this dish at your own dinner party to combine a touch of elegance with a classic twist. This light dessert is perfect for a summer’s evening relaxing outdoors.
SERVES 4
INGREDIENTS:
- 3 kilo confit rhubarb
- Homemade granola
- One scoop of vanilla
ice cream - 50g Greek yoghurt
- 10g honey
- Half a vanilla pod
- Celery shoots
- 100 grams honeycomb
Confit Rhubarb – INGREDIENTS:
- 500g caster sugar
- 500ml water
- 250g grenadine
METHOD
- Pre-heat oven to 90°
- Place the caster sugar, water and grenadine in a pan and place on the hob
- Gently stir the ingredients until it forms into a syrup
- Cut the rhubarb into finger-sized pieces and place in the syrup
- Poach the rhubarb for 25 minutes on 90° heat in the oven
- Check the rhubarb is soft and tender with a little bite for texture before bringing out of the oven
- Allow to cool
CHEF’S TIP
Make sure you don’t overcook the rhubarb. If you can practice poaching the rhubarb using various timings, you can find your perfect preference, depending how you like it.
Granola – INGREDIENTS:
Equal quantities, depending on how much you would like to serve:
- Hazelnuts
- Desiccated coconut
- Porridge oats
- Ground almonds
- Golden syrup
METHOD
Combine all ingredients together in a bowl and combine with the golden syrup
TO PLATE
- De-seed the vanilla pod and combine with the Greek yoghurt and honey
- Swirl the Greek yoghurt onto the plate
- Sprinkle the granola
- Place 4-5 pieces of the confit rhubarb on the top of the granola bed
- Chop up small chunks of honeycomb and place this with the rhubarb
- Add a scoop of vanilla ice cream to the side – we love Callestick Farm ice cream
- Sprinkle celery shoots over the top to finish (optional)
- Enjoy!
THE GREENBANK HOTEL
01326 312440
