Food and Travel Magazine | Rhubarb compote with cardamom custard and…
Rhubarb compote with cardamom custard and pistachio crackle
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Ingredients
- 100g caster sugar
- juice of ½ lime
- 1tsp water
- 3tbsp chopped pistachios (Iranian if possible)
- 400g rhubarb, cut into 2cm chunks
- 2tbsp caster sugar
- 400ml double cream
- 6 cardamom pods
- 8 eggs
- 80g caster sugar
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