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  • Apr 4th 2019
  • 0 comment


  • 1 Litre Ashgrove Cream
  • 250g Lemon butter
  • 3 Apples, chopped
  • 2 Rhubarb, chopped
  • 1 Handful toasted granola
  • Cinnamon to taste 


  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. 

Tags: Recipes , Dessert

Tools: Stand Mixers