Dieses Rhabarber Rezept begleitet mich schon viele Jahre und hat sich schon nach der ersten Zubereitung den Stempel „Klassiker“ verdient. Jedes Jahr in der Rhabarbersaison ist es das erste Rezept das ich mache. Das Rezept habe ich aus einer der ersten Lecker Ausgaben, vielleicht sogar die allererste.
In diesem Rezept mag den Rhabarber eigentlich jeder. Die Kugel Eis dazu ist nicht obligatorisch, sie ist notwendig, denn dadurch schmeckt der Crumble gleich noch viel besser. Wahrscheinlich auch durch das altbekannte Spiel heiß und kalt. Natürlich passt prinzipiell jede Sorte, Milcheis würde ich aber Fruchteis hier vorziehen. Nusseis ist genauso wie Vanilleeis eine perfekte Begleitung. Und so habe ich die Sorten einfach kombiniert.
Selbstgemachtes Vanilleeis ist nicht vergleichbar mit diesem kaufbarem Schund. Ich mochte nie nie nie Vanilleeis. Habe ich niemals gegessen. Letztes Jahr hab ich es das erste Mal selber zubereitet und seitdem weiß ich, dass Vanilleeis wirklich gut sein kann!
Ein Eis in dem Pekannüsse drin sind kann sowieso nicht schlecht sein, denn einfach alles mit Pekannüssen ist lecker. Leider sind Pekannüsse hierzu Lande recht unbekannt und dementsprechend schwer aufzutreiben. Das ist äußerst schade, denn ich kann mir keine delikatere Nuss vorstellen (Pinienkerne sind auch sehr lecker, aber die verwende ich weniger für Süßes). Im Internet wird man mit etwas Suchen übrigens fündig.
Vor einem Jahr: Rhabarber Streusel Tarte
Rhabarber Crumble
für 4-6 Personen
Zutaten:
Für die Streusel:
-
3 EL gehackte Mandeln
-
150 g Butter
-
150 g Zucker
-
1 Prise Salz
-
abgeriebene Schale einer halben Bio-Zitrone
-
1 EL Vanillezucker
-
300 g Mehl
Für den Rhabarber:
-
750 g Rhabarber
-
ein paar Spritzer Zitronensaft
-
1 EL Speisestärke
-
60 g Zucker
Die Zutaten für die Streusel mit dem Rührgerät oder in der Küchenmaschine zu Streuseln verarbeiten. Kalt stellen.
Den Ofen auf 175° C (Umluft 150° C) vorheizen.
Den Rhabarber waschen, putzen und in 2 cm Stücke schneiden. Mit etwas Zitronensaft beträufeln. Das nimmt dem Rhabarber etwas von seiner Säure (lustig, aber wahr). Den Rhabarber mit der Speisestärke und dem Zucker mischen. In eine gefettete Auflaufform geben. Die Streusel darauf verteilen.
Den Crumble für 20-30 Minuten (sehr herdabhängig hab ich gemerkt) backen bis die Streusel goldbraun sind. Etwas abkühlen lassen. Wer mag kann ihn noch mit Puderzucker bestreuen.
Mit Eis servieren.
Pekannuss-Vanille-Eis
ergibt ca. 800 ml
Zutaten:
-
300 ml Sahne
-
200 ml Vollmilch
-
75 g Zucker
-
1 Vanilleschote, , der Länge nach aufgeschlitzt und die Samen entfernt
-
3 Eigelbe
-
1 TL Vanilleextrakt
-
150 g Pekannüsse, gehackt
200 ml Sahne in eine große Schüssel geben und ein Sieb darüber hängen. Den Rest der Sahne mit der Milch und dem Zucker erwärmen. Die Vanille inklusive der Schote dazugeben. Runter vom Herd, Deckel drauf und 30 Minuten ziehen lassen.
Die Eigelbe verrühren. Die warme Vanillemilch (ohne die Vanilleschote) langsam in die Eigelbe rühren, Alles wieder in den Topf geben.
Bei mittlerer Hitze langsam wieder erwärmen, dabei umrühren. Am besten benutzt man ein Thermometer, dann weiß man wann die Eier noch keine Rühreier werden. Zwischen 77-79° C sind gut. Über 85° C hat man Rührei. Die Mischung soll leicht andicken, dann ist sie fertig. Gleich vom Herd nehmen und durch das Sieb in die Schüssel zur kalten Sahne schütten. Das Sieb entfernen und die Eismischung verrühren. Den Vanilleextrakt unterrühren.
Die Eismasse im Kühlschrank gut durchkühlen lassen.
In der Eismaschine zu Eis verarbeiten.
Die gehackten Pekannüsse mit einem Silikonspatel unterheben.
Passt am besten zu Crumble, besonders Rhabarber Crumble.
This recipe moved quickly after it’s first baking into my classic repertoire. I’m now making it since years and every time when it’s rhubarb season this dish is the first to be made.
In this recipe rhubarb is likely to be loved by everyone. The scoop of ice cream is not mandatory, it’s a must, because the crumble tastes a lot of better with the ice cream. Probably because of the old game of hot and cold. Of course basically every kind of ice cream fits, but I prefer dairy ice cream to fruit ice cream here. Nut ice cream is a perfect accompaniment as well as vanilla ice cream. So I just combined the two of them.
Homemade vanilla ice cream just isn’t comparable to that buyable crap. I never never never liked vanilla ice cream. I never ever ate it. The last year I made it myself the first time in my life. Since then I know how delicious vanilla ice cream can be!
An ice cream containing pecans can’t be bad at all, because everything containing pecans is scrumptious. Unfortunately pecans aren’t very well known here in Germany and very hard to get. This is incredibly sad, because that nut is so delicious. But if you search the internet, you’ll find a few sources for them.
One year ago: Rhubarb Streusel Tart
Rhubarb Crumble
serves 4-6 persons
Ingredients:
For the streusel:
-
3 Tbsp chopped almonds
-
150 g butter
-
150 g granulated sugar
-
1 pinch of salt
-
zest of half an organic lemon
-
1 Tbsp vanilla sugar
-
300 g flour
For the rhubarb:
-
750 g rhubarb
-
some splashes of lemon juice
-
1 Tbsp corn starch
-
60 g sugar
Mix the ingredients for the streusel and combine them until you get streusel, either with your handheld mixer or your food processor/stand mixer. Cool the streusel in the fridge.
Preheat the oven to 175° C. Grease a baking dish.
Rinse, clean and cut the rhubarb in 2 cm pieces. Sprinkle with a splash of lemon juice. That reduces the tartness of the rhubarb (funny, but true). Mix the rhubarb, with the corn starch and the sugar. Place it in the baking dish. Spread the streusel on top.
Bake the crumble 20-30 minutes (it really depends on your oven), until it’s golden brown. Let cool down a bit. Dust with powdered sugar, if you like.
Serve with ice cream.
Pecan-Vanilla Ice Cream
yields about 800 ml
Ingredients:
-
300 ml heavy cream
-
200 ml whole milk
-
75 g sugar
-
1 vanilla bean, split lengthwise and seeds scraped out
-
3 egg yolks
-
1 tsp vanilla extract
-
150 g pecans, chopped
Pour 200ml cream into a large bowl. Set a mesh strainer over the top. Warm the rest of the cream and the milk with the sugar in a saucepan. Add the vanilla seeds and the vanilla bean. Cover, remove from the heat and let it steep for 30 minutes.
Whisk the egg yolks together. Pour the warm vanilla milk (bean removed) into the egg yolk, whisking. Pour everything back into the saucepan.
Heat on medium heat and stir the mixture constantly. You’ll benefit from a thermometer, which will show you the right moment, when the eggs are done. That will be between 77°C and 79°C. Above 85°C you will have scrambled eggs. Otherwise keep cautioned, the egg mixture will thicken a bit. That’s the moment! Remove the saucepan from the heat and pour through the mesh strainer into the cream. Remove the mesh strainer and stir together. Add the vanilla extract.
Chill the mixture in the freezer thoroughly.
Freeze in your ice cream maker according to the manufacturer’s instructions.
Fold in the chopped pecans.
Perfect accompaniment for crumbles, especially rhubarb.
Gefällt mir sehr gut! Von allem etwas – süß, sauer, knusprig, cremig – und bezaubernd angerichtet.
Crumble…lecker! Immer und mit allem!
LG
Martina
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