Rhubarb compote with cardamom custard and pistachio crackle

Serves 6 Desserts and puddings

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  • For the pistachio crackle
  • 100g caster sugar
  • juice of ½ lime
  • 1tsp water
  • 3tbsp chopped pistachios (Iranian if possible)

For the rhubarb

  • 400g rhubarb, cut into 2cm chunks
  • 2tbsp caster sugar
  • 2tbsp caster sugar

For the cardamom custard

  • 400ml double cream
  • 6 cardamom pods
  • 8 eggs
  • 80g caster sugar


First make the pistachio crackle. Put a sheet of baking parchment on a heatproof board. Place the sugar, lime juice and water in a saucepan on a low heat. Leave without stirring until the sugar has melted. Raise the heat and cook until the sugar is a rich golden caramel colour. Quickly stir in the pistachios, and carefully pour the mixture onto the baking parchment in a thin layer. Leave until cold.

Preheat the oven to 180°C/ 360°F/Gas 4. Place the rhubarb in a roasting tray. Sprinkle with sugar and drizzle over the grenadine. Cook for 15-20 minutes, until just soft. Leave to cool. Divide the mixture among the glasses.

For the custard, put the cream into a saucepan. Bash the cardamom pods with a rolling pin and add to the cream. Heat until the cream begins to simmer, turn off the heat and leave to infuse for half an hour. Stir the egg yolks and sugar together. Sieve the cream to remove the cardamom pods. Return to the hob over a gentle heat. When it’s warm, add the egg mixture and stir continuously until the mixture thickens. Carefully pour a good layer over the rhubarb. Cool and refrigerate.

To serve, break the crackle intoshards. Pop one in each custard.

Food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
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Food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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