Orange (squeeze out the juice, and grate the zest)
60 g (4 cut into 5 mm cubes)
[For the custard cream:]
[For the topping:]
as much as you like
First, prepare the ingredients for the rhubarb compote.
Add the rhubarb and the other ingredients except for the strawberries into a shallow saucepan, cover with a lid, and cook for about 7-8 minutes over low heat. Cook until it becomes soft while skimming off the scum.
Add the strawberries to the saucepan from Step 2, and continue simmering for 1-2 minutes.
Next, prepare the ingredients for the custard cream.
Heat up the milk with vanilla bean in a separate saucepan.
Whip the egg yolks and sugar in a bowl until the mixture becomes pale, then add the flour and cornstarch.
Gradually pour the mixture from Step 5 into the bowl from Step 6 a little at a time, and return the mixture to the saucepan over low heat. Simmer for about 2-3 minutes until thickened.
Add the melted white chocolate to the saucepan from Step 7, and set aside until cool.
Whip the heave cream to finish.
Layer the rhubarb, strawberries, custard cream, and whipped cream in a glass dish, and sprinkle with roasted almond slices.
Story Behind this Recipe
The British Embassy in Japan is promoting British cuisine and is conducting a campaign called "Food is GREAT: A Taste of Britain". Check out their Facebook page for more details www.facebook.com/oishii.igirisu.
Rhubarb looks like Japanese fuki. It's sour by itself, so it's usually stewed with sugar and is used as jam or in desserts.