Apple and rhubarb crumble

Method

1. Add cream and lemon butter into the bowl of your Stand Mixer and whisk until at a stiff peak.
2. Once cream is at a stiff peak, place into fridge for approx 15- 20 minutes.
3. Remove leaves and seeds from apple and rhubarb and chop into bite size pieces and place onto a tray before steaming on 85 degrees until cooked.
4. Once cooked, remove cream from fridge and add a large spoonful to a bowl before adding granola, rhubarb and peeled apple on top.
5. Top with sprinkle of cinnamon and a scoop of vanilla ice-cream to serve alongside your apple and rhubarb crumble.