One of those summer desserts that makes it look (and taste) like you’ve done far more than you actually have. The vanilla salted granola adds moreish texture to delicious British rhubarb.

SERVES 4 – 6

FOR THE GRANOLA:
75g unsalted butter
60ml maple syrup
150g oats
25g sesame seeds
50g flaked almonds
¼ teaspoon Pure Sea Salt with Vanilla, or to taste

FOR THE RHUBARB:
6 sticks (about 500g) rhubarb
1 orange, zested and juiced
2 bay leaves
100-150g golden caster sugar, depending on your tartness threshold

FOR THE MARSCAPONE:
200g pack of mascarpone
75g golden caster sugar

Preheat the oven to 180C. Make the granola first by melting the butter and maple together in a saucepan. When it’s liquid, toss through the oats in a roasting tray and place in the oven for 15 minutes. Remove the oats from the oven and add the sesame seeds, almonds and Halen Mon Vanilla Sea Salt. Place back in the oven for 10 minutes until the nuts and seeds are golden and the tray smells biscuit.

Next, trim the rhubarb into 2cm pieces and place in a saucepan with the orange, bay and sugar. Leave the lid off and stew over a low heat for 25 minutes, while you get on with the mascarpone. When it’s done, it will be almost collapsing, but with some pieces still in tact but completely soft.

Whip the mascarpone together with the caster sugar.

When ready to eat, you can either layer the dessert, starting with the rhubarb, then the marscapone and finishing with the crumble, or serve on pretty plates like we did.

Recipe: Anna Shepherd
Image: Jess Lea-Wilson

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