Ingredients
Rhubarb and blackberry filling
- 500g Open-field English rhubarb, trimmed and sliced into 1 inch pieces
- 50ml water
- 180g caster sugar
- 125g blackberries
- 400g plain flour
- 200g unsalted butter, cubed and softened
- 140g granulated sugar
Asparagus ice cream
- 500ml whole milk
- 250ml double cream
- 500g English asparagus
- 6 free range egg yolks
- 100g caster sugar
Method
Rhubarb and blackberry crumble
- Preheat the oven to 180°.
- Place half of the rhubarb, sugar and water into a heavy based pan and heat until the rhubarb begins to break down and caramelise.
- Fold in the remaining rhubarb and blackberries then transfer to a baking dish.
- To make the crumble topping sift the flour into a bowl then add the butter and sugar. Rub in with your fingertips until the mixture resembles breadcrumbs; alternatively pulse in a food processor.
- Cover generously with the crumble topping and bake for 30 minutes or until golden brown.
Asparagus ice cream
- Finely chop the asparagus (including the tips) and place into a heavy based pan with the milk and cream and bring to the boil. Turn down the heat and simmer for five minutes until the asparagus has softened, then take off the heat and leave to infuse for a further five minutes.
- Combine the egg yolks and caster sugar in a mixing bowl and beat until pale and creamy.
- Pour the hot cream mixture through a strainer onto the egg mix, ensuring all the juices from the asparagus are pushed through using a ladle.
- Whisk together the cream and egg mixture before placing back into the pan. Warm gently and continuously whisk until mixture is thick enough to coat the back of a spoon.
- Take off the heat and leave to cool before transferring to an ice cream machine and churn according to ice cream machine instructions.