For 6 persons
Preparation : 2 hours 15 minutes / Cooking time : 40 minutes / Resting time : 1 hour 30 minutes
FOR THE GINGER KOCHA CRUMBLE :
- 10 g kocha ginger tea
- 200g butter
- 200 g of sugar
- 200 g of almond powder
- 190 g of T55 flour
FOR THE RHUBARB:
- 500 g of rhubarb
- 20g ginger
- 300 ml of water
- 150 g of sugar
- A little butter
FOR APPLES:
- 2 apples
- 15 g of butter
- 15 g of sugar
FOR DRESSAGE:
- Clotted cream
Make the crumble : in a coffee grinder or in a food processor, grind the ginger kocha into powder. Cut the butter into 1 cm cubes. Reserve in the fridge. Put all the crumble ingredients in a salad bowl and work them with your fingertips to obtain a shortbread consistency. Be careful not to overwork the dough. Reserve in the fridge.
Prepare the rhubarb : butter a baking dish. Peel the rhubarb and reserve the rind. Cut it into 5 mm strips. Peel the ginger and slice it.
Make the syrup: bring the water, sugar, rhubarb peel and ginger to a boil. Cover, turn off the heat and cook over residual heat for 30 minutes. Filter. Heat the syrup to 60°C and add the rhubarb pieces. Turn off the heat and let sit for at least 1 hour.
For the apples : Remove the cores from the apples, keeping the skin. Cut them into thin wedges. Heat the butter in a pan and add the apples and sugar. Cook quickly for about 5 minutes (until the apples are caramelized). Drain the rhubarb well and add it to the apples.
Preheat the oven to 170°C (th. 5-6). Spread the fruit in the buttered dish. Arrange the crumble dough on top in an even layer. Bake in a hot oven for 30 to 40 minutes, until the crumble is golden brown.
Serve the crumble with heavy cream in a separate container.