Pastry Chef Tommy Gilbert’s confit rhubarb dessert recipe

cornish-recipe-tommy-gilbert-greenbank-hotel-rhubarb-confit-dessert


Bring our menu home and whip up your own version of our signature dessert dish, straight from our new summer menu. Guaranteed to add a touch of elegance to any dinner party or gathering, impress your family and friends with this delicate sweet treat.

This light dessert featuring fresh Cornish rhubarb is perfect for a summer’s evening relaxing by the water’s edge…


Serves 4 people

Ingredients

  • 3 kilo confit rhubarb
  • Homemade granola
  • One scoop of vanilla ice cream
  • 50g Greek yoghurt
  • 10g honey
  • Half a vanilla pod
  • Celery shoots
  • 100g honeycomb

Confit Rhubarb – Ingredients

  • 500g caster sugar
  • 500ml water
  • 250g grenadine

Method

  • Pre-heat oven to 90°
  • Place the caster sugar, water and grenadine in a pan and place on the hob
  • Gently stir the ingredients until it forms into a syrup
  • Cut the rhubarb into finger-sized pieces and place in the syrup
  • Poach the rhubarb for 25 minutes on 90° heat in the oven
  • Check the rhubarb is soft and tender with a little bite for texture before bringing out of the oven
  • Allow to cool

Chef’s tip: make sure you don’t overcook the rhubarb. If you can practice poaching the rhubarb using various timings, you can find your perfect preference, depending how you like it.


Granola – Ingredients

Equal quantities, depending on how much you would like to serve:

  • Hazelnuts
  • Desiccated coconut
  • Porridge oats
  • Ground almonds
  • Golden syrup

Method

  • Combine all ingredients together in a bowl and combine with the golden syrup

To plate

  • De-seed the vanilla pod and combine with the Greek yoghurt and honey
  • Swirl the Greek yoghurt onto the plate
  • Sprinkle on the granola
  • Place 4-5 pieces of the confit rhubarb on top of the granola bed
  • Chop up small chunks of honeycomb and place this with the rhubarb
  • Add a scoop of vanilla ice cream to the side – we love Callestick Farm ice cream!
  • Sprinkle celery shoots over the top to finish (optional)

Enjoy!