• Method

Make your rhubarb compote:

  1. Wash and cut the rhubarb at both ends and, using a knife, remove the stringy fibres (no need if your rhubarb has a thinner skin). Cut into chunks about 3cm and place in a bowl with the rose syrup, and cover with the sugar. Leave to stand for about 3 hours (or overnight).
  2. Sieve off the juice into a saucepan. Add the tea bag and bring to the boil. Reduce the liquid down to a third then add the rhubarb.
  3. Cook over a gentle heat for 15-20 minutes until the fruit is soft.
  4. Remove from the heat and leave to cool.

 

For the white chocolate mousse:

  1. Place a mixing bowl in the freezer for 10 minutes
  2. Break 120g of the white chocolate into a saucepan and heat very gently together with 50ml of the cream and the orange flower water. As soon as it’s melted (after about 5 minutes), set aside to cool slightly.
  3. Using your cold bowl and an electric beater, whisk the rest of the cream with the egg white to medium-firm peaks. Gradually pour in the melted chocolate mixture and continue whisking until completely mixed together.
  4. Place in fridge until you are ready to assemble the crumbles.

 

For the toasted oat crumble:

  1. Preheat the oven to 200°C/400°F/Gas 6/180°C fan. Place all the crumble ingredients in a large bowl and rub them together until they resemble breadcrumbs.
  2. Spread an even layer of the crumble mix on a baking sheet lined with baking paper or a silicon mat and bake in the oven for 10-15 minutes until golden. Set aside to cool.

 

To assemble your mini crumbles, spoon a third of each glass with the rhubarb compote, top with the cooled crumble then finish with the airy white chocolate mousse.  Decorate with whatever is in season: a strawberry, an edible pansy, a rose petal, or a rose macaron.

 

Jill Colonna is from Edinburgh but for the past 25 years has been living the French-Scottish life in Paris with her Corsican husband and teenage girls.  Jill is author of two patisserie recipe books, ‘Mad About Macarons’ and ‘Teatime in Paris’ and writes at MadAboutMacarons.com

 


 

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