Photo: Ian Dooley
Rhubarb and polenta crumble with soured vanilla ice cream
17 ingredients
30 min + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
967
Calories
29g
Protein
32g
Fat
137g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 medium free-range egg yolks
- 85g/3oz caster sugar
- 250ml/9fl oz whole milk
- 1 vanilla pod
- 200ml/7fl oz double cream
- 100ml/3½fl oz crème fraîche
- 50g/2oz blanched almonds
- 60g/2½oz plain flour
- 40g/1¾oz polenta
- 50g/2oz caster sugar
- pinch salt
- 2 drops pure vanilla extract
- 75g/2¾oz chilled unsalted butter
- 200ml/7fl oz ginger
- 75g/2¾oz light soft brown sugar
- strip of pared orange
- 250g/9oz young pink rhubarb
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes