Ingredients
125 g plain flour
50 g butter, softened
50 g rolled oats
50 g demerara sugar
1 tablespoon sesame seeds
1/2 teaspoon cinnamon, ground
450 g rhubarb, fresh
50 g caster sugar
Method
Sources
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Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
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Preheat the oven to 180C/350F/Gas 4. Place the flour in a large bowl and cut the butter into cubes. Add to the flour and rub in with the fingertrips until the mixure looks like fine breadcrumbs, or blend for a few seconds in a food processor. Stir in the rolled oats, demerara sugar, sesame seeds and cinnamon. Mix well and reserve. Prepare the rhubarb by removing the thick ends of the stalks and cut diagonally into 2.5 cm chunks. Wash thoroughly and pat dry with a clean tea towel. Place the rhubarb in a 1.1 litre pie dish. Sprinkle the caster sugar over the rhubarb and top with the reserved crumble mixture. Level the top of the crumble so that all the fruit is well covered and press down firmly. If liked, sprinkle the top with a little extra caster sugar. Place on a baking sheet and bake in the preheated oven to 40-50 minutes, or until the fruit is soft and the topping is golden brown. Sprinkle the pudding with some more ca. ster sugar and serve hot with custard or cream.