Barley Risotto with Confit Garlic & Leek
Served in our Field Kitchen!
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30 mins
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Serves 2
30mins - 1hour
Serves 4
What you'll need…
- 2 tablespoons butter, slightly firm (not fully softened)
- ½ cup brown sugar
- ½ cup rolled oats
- ¾ cup plain flour
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 500/17.5 g/oz rhubarb cut into 4cm/2" pieces
- ¼ cup sugar
- 1 teaspoon vanilla
- ⅓ cup water 3 floz
- For serving: Double cream, custard, or ice cream
The method
1
Making the stewed rhubarb...
Place rhubarb, sugar, water, and vanilla in a small saucepan.
Bring to the boil over medium-high heat, then reduce heat and simmer for 10 minutes until rhubarb is soft, but still has some chunkiness.
2
Making the crumble topping...
Add all the dry ingredients together in a bowl. Add the softened butter and rub the dry ingredients and butter together with your fingertips until they resemble chunky breadcrumbs or a crumble-like texture.
3
Assembling & cooking...
Preheat oven to 180C/350F.
Pour the rhubarb into a medium-sized ovenproof dish.
Top with the crumble mixture.
Bake for 25-35 minutes, or until the crumble is browned on top.
Recipe by Lucie, Marketing Manager
