Eric Kragh Vildgaard’s Rhubarb Crumble Recipe (Two-Michelin-Star Chef)

This is another recipe taken from the Michelin Guide #MICHELINGUIDEATHOME Instagram. After the success of the chocolate chip cookies from Julien Dugourd that was also part of the #MICHELINGUIDEATHOME I figured it was time to try another recipe, we had found some great rhubarb at Weaver Street Market we knew that this was the recipe to try.  I have adjusted the Eric Kragh Vildgaard’s Rhubarb Crumble Recipe (Two-Michelin-Star Chef) slightly as to what worked well for us and I recommend using slightly less ginger as we felt it clouded the rhubarb taste. This recipe is super easy to make and tastes amazing! The rhubarb, ginger, and apricot complement each other extremely well. We served ours with some Ambrosia Devon Custard. I would also recommend perhaps grilling the crumble to make it crisp on top or sprinkle with some brown sugar for extra crispness after baking it. 

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(3) Comments

  1. Ruth says:

    So darn good. Warming, comforting, yet complex enough to be incredibly tasty.

  2. Nana says:

    We have loads of rhubarb in the garden right now. I am not a fan but grandad loves it. The recipe sounds tasty so will give it a try. Will let you know how we get on

  3. The pork loin from @thislittlepigcompany is roasting nicely in the oven, with perfect Yorkshire puddings of course. This will be desert. Can’t wait. Sunday lunch at its best!

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