Rhubarb and Polenta Crumble with Soured Vanilla Ice Cream
Poached pink rhubarb topped with a crisp toasted almond polenta crumble, served alongside homemade soured vanilla ice cream.
Estimated Nutrition
Calories
777.7
kcal / serving
3110.8 kcal total
Carbs
75.1g
per serving
300.2 g total
Fat
48.9g
per serving
195.4 g total
Protein
9.6g
per serving
38.2 g total
Cook Time
50
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
Dairy
Fruits
1
strip
Orange Zest
pared
GrainsCereals
60
g
40
g
Polenta
medium ground
Liquids
200
ml
NutsSeeds
Vegetables
250
g
Rhubarb
young pink, cut into 2.5cm batons
Method
1
2
3
4
5
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18