Here we have a good example of perfect marriage of flavours and textures, a real treat and easy peasy to make!
Put all of the crumble ingredients into a bowl and rub between your fingers until you have a crumb. Place into an oven dish and level out. This goes into a pre-heated oven at 200°C for 10-15 mins.
** You must turn and level every 3 or 4 minutes and bake until you can see that the crumble is dry, then remove and set aside to cool.
Whilst your crumble is cooking, place the clotted cream into a bowl and grate the ginger and lime zest into it along with the ginger syrup. With a ball whisk stir slowly so that all the ingredients are mixed well and the cream starts to thicken slightly. Put the mixture into the fridge to chill.
Get yourself a non stick frying pan and put onto a medium heat with a lug of rapeseed oil and the knob of butter.
Whilst the pan is heating toss your rhubarb in the vanilla sugar.
Add the star anise, orange zest and bay leaf to the pan and stir until you can smell the wonderful aromas.
Now add the rhubarb and remaing sugar plus the rose water.
Turn the rhubarb constantly, watch this as the rhubarb will cook quickly and you want to make sure that it retains its shape during the caramelization process.
When the rhubarb has softened, turn up the heat and add the cointreau, flambe and take off the heat.
Place five or six pieces of rhubarb on top of one another, you can add the orange, anise and bay leaf for garnish and dot some of the caramel around the plate.
Next using two dessert spoons make a quenelle with the clotted cream mixture, and place next to the rhubarb. Then using your fingers or a teaspoon press some of the crumble into the top of the quenelle and scatter a little around.
Recipe courtesy of Nichola Smith