Rhubarb Almond Financier Recipe
Rhubarb compote, oat crumble, orange and vanilla ice cream
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Ingredients
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Rhubarb Compote
Oat Crumble
Almond Financier
Orange and Vanilla Ice Cream
Method
Rhubarb Compote
- 1
Oat Crumble
- 2
Make the Oat Crumble
Preheat the oven to 180°C (350°F). In a bowl, mix rolled oats, flour, brown sugar, melted butter, and salt until crumbly. Spread the mixture on a baking sheet and bake for 15-20 minutes until golden brown. Let it cool.
Almond Financier
- 3
Prepare the Financier Batter
In a bowl, whisk almond flour, all-purpose flour, sugar, and baking powder. In another bowl, whisk egg whites until frothy. Gently fold the egg whites into the dry ingredients, followed by the browned butter. Pour into financier molds and bake at 200°C (400°F) for 15 minutes or until golden.
Orange and Vanilla Ice Cream
- 4
Make the Ice Cream Base
In a saucepan, heat the cream, milk, and half of the sugar until just boiling. In a bowl, whisk the egg yolks with the remaining sugar. Gradually add the hot cream mixture to the yolks, whisking continuously. Return to the saucepan and cook until thickened. Stir in vanilla bean and orange zest. Chill and churn in an ice cream maker.
Assembly
- 5
Assemble the Dish
On a plate, place a financier, spoon over rhubarb compote, sprinkle with oat crumble, and serve with a scoop of orange and vanilla ice cream.
