A short while ago, I was contacted by Jacqueline from McCann asking if I would like to try Four Rose’s Bourbon and think up some recipes that you could use it to cook with. Jacqueline sent me the yellow version of the bourbon which is quite similar to Jack Daniels in taste and can be put with coke or ginger ale to make a refreshing drink. I tried it myself in a drink first to see what flavours it might work well with and decided to try it first, with rhubarb from my Nan’s garden that has recently come into season.
I decided to make an old favourite of mine, a crumble which I have been making for as long as I can remember and watched my nan and my mom making it when I was a child. The recipe is very straightforward and can be made with or without the bourbon added. There are no quantities to this recipe except for the bourbon as it depends on the size of the dish you will be cooking the rhubarb in and how much rhubarb you have, so just go with the flow and it will all turn out great in the end.
Rhubarb, Stem Ginger and Four Rose’s Bourbon Crumble
- Rhubarb, ends chopped off and chopped into 1cm chunks
- 2 balls of stem ginger, chopped finely
- 1 teaspoon of stem ginger syrup (from the jar)
- plain flour
- butter, cold and chopped into chunks
- Demerara sugar
- 2 tsp bourbon
- Put the chunks of rhubarb in a bowl, and sprinkle over some sugar (amount is up to you but also depends on how sweet rhubarb is). Put in the stem ginger pieces and pour in the stem ginger syrup and add the bourbon. Give it a stir and make sure the rhubarb is coated in everything and let it stand while you make the crumble topping.
- Make the crumble topping by putting flour a bowl with the butter at a ratio of half fat to flour and rub together using your fingertips until you have a breadcrumb like consistency. Add sugar to taste and mix well together.
- Put the rhubarb in an oven proof dish and put the crumble mix over it. Put the dish on a baking tray (in case of leakage of rhubarb juices) and put in a preheated oven set to 180 degrees C and let it cook until slightly golden brown and bubbling.
- Let it cool slightly and then serve with ice cream, custard or clotted cream and enjoy!
I will be making more recipes with the bourbon in the coming weeks so if you have any suggestions, please let me know. Thanks to Jacqueline for sending me the bourbon. It is much appreciated.
Hope you have a great weekend
Happy Cooking! 🙂