Rhubarb and Ginger Crumble with Pistachio Ice Cream | Renvyle House Hotel & Resort, Connemara, Co. G
| Renvyle House Hotel & Resort | Connemara, Co. Galway, H91 X8Y8, Ireland
Ingredients
- 600ml / 1 Pint Milk
- 300ml / ½ Pint Cream
- 8 Egg Yolks (or 4 whole eggs)
- 250g / 9oz Castor Sugar
- 50g / 2 oz Skinned Pistachio Nuts
- 3 tbsp Pistachio Paste (or pulverized pistachios)
- 600ml / 1 Pint of Crème Anglaise (see above)
- 1 tbsp Icing Sugar
- 200g / 8 oz Rhubarb
- 100g / 4 oz Granulated Sugar
- 25g / 1 oz Butter
- 45ml / 3 Tbsp Maple Syrup
- 50g / 2 oz Plain Flour
- 25g / 1 oz Brown Sugar
- 25g / 1 oz Pistachio Nuts (Toasted and Chopped)
- Pinch of Ground Ginger
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