Recipe: Yuzu Cream, Rhubarb or Plums, and Pistachio Crumble

You may already have read my recent review of The Japanese Larder by chef, food writer and supperclub host Luiz Hara.

The publishers have kindly given permission to share three great recipes from the book with you. The first two, for crispy and deeply savoury Marmite chicken and Japanese-style mabo dofu are already up.

Here’s the third recipe from the book, Yuzu Cream, Rhubarb and Pistachio Crumble.

The recipe can also be made using plums in place of rhubarb, so it’s readily adaptable by season.

Yuzu Cream, Rhubarb and Pistachio Crumble Recipe from The Japanese Larder by Luiz Hara | Bringing Japanese Ingredients Into Your Everyday Cooking

Yuzu Cream, Rhubarb or Plums, and Pistachio Crumble

This is one of my go-to summer desserts as it is super easy to make. With layers of yuzu cream posset, poached rhubarb or plums, and pistachio crumble, this dessert is totally fuss-free and uses a quintessential Japanese ingredient – yuzu citrus.
Servings 6
Author Luiz Hara

Ingredients

For the yuzu cream

  • 300 ml 10fl oz/1¼ cups double (heavy) cream
  • 85 g 3oz/scant ½ cup caster (super-fine) sugar
  • 30 ml 1fl oz/2 tbsp yuzu juice
  • 30 ml 1fl oz/2 tbsp lemon juice

For the pistachio crumble

  • 75 g 2¾oz/½ cup pistachios, roughly chopped
  • 75 g 2¾oz/2⅔ cup granulated sugar
  • 75 g 2¾oz/scant ½ cup plain (all-purpose) flour
  • generous pinch of salt
  • 75 g 2¾oz/⅓ cup unsalted butter, chilled and diced

For the poached rhubarb

  • 400 g 14oz rhubarb stalks
  • 120 g 4oz/½ cup granulated sugar
  • water just enough to cover the rhubarb
  • ½ vanilla pod split and seeds scraped (optional)

For the poached plums (optional topping)

  • 500 g 1lb 2 oz plums
  • 200 g 7oz/1 cup golden caster (superfine) sugar
  • 225 ml 7½fl oz/scant 1 cup water
  • 1 cinnamon stick
  • ½ vanilla pod split and seeds scraped (optional)

Instructions

  • Start by making the yuzu cream. Put the cream and sugar in a pan large enough to allow the liquid to double in volume, and bring to a boil, stirring to dissolve the sugar. This should take a few minutes but keep a close eye, as when it reaches boiling point the mixture will expand very quickly. Reduce the heat so that the mixture does not boil over, and cook for 3 minutes, stirring regularly. Remove from the heat and stir in the yuzu and lemon juices – the mixture will thicken as the citric juices curdle the cream. Mix well.

  • Divide the yuzu cream between six wine glasses then tap them on the work surface to eliminate any air bubbles. Refrigerate for a few hours until the yuzu cream is set. The yuzu cream can be made a couple of days in advance.

  • To make the pistachio crumble, preheat the oven to 160°C/310°F/gas mark 2½. Place all the dry ingredients in a bowl and mix them together well. With your fingertips, blend the butter into the mixture until it resembles breadcrumbs. Line a tray with baking parchment (paper) or foil, place the crumble mixture onto it and spread out evenly with your fingertips. Bake for 5–7 minutes or until just golden. Remove from the oven and let it cool down. Transfer to an airtight container and use within a week.

  • To cook the rhubarb, cut the end off each stalk and cut the stalk in half lengthways then cut into 2cm (¾-inch) pieces. Place in a small pan, cover with the sugar and just enough water to cover the rhubarb, add the vanilla pod and seeds and simmer gently for 10 minutes until just soft but still retaining its shape and some texture. Leave to cool and refrigerate until needed. 

  • For an optional topping, yuzu also pairs beautifully with plums. Prepare the plums – wash them, remove the stones and cut each plum into 8 bite-size pieces. Place the sugar, measured water, cinnamon stick and vanilla pod and seeds in a pan. Heat gently until the sugar dissolves. Add the plums to the syrup, bring to the boil and simmer for 5–10 minutes until the fruit is soft. Leave to cool and refrigerate until needed.

  • To serve, spoon some of the poached rhubarb or stewed plums into each glass over the firm yuzu cream. Top with the pistachio crumble and serve.

Kavey Eats received a review copy of The Japanese Larder by Luiz Hara. Published by Jacqui Small (Quarto Books), RRP £26. 

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