Go Back
individual serving dish of rhubarb crumble with oats

Individual Rhubarb Crumble

Jill Colonna
Individual rhubarb crumble with a modern French twist: chilled layers of rhubarb and strawberry compote, crunchy toasted oat crumble and light white chocolate mousse. An easy make-ahead dessert for spring and summer entertaining.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine British, French
Servings 6 people
Calories 481 kcal

Equipment

Ingredients
  

Rhubarb and Strawberry Compote

  • 200 g (7oz) rhubarb (about 1-2 sticks) leaves removed, sliced
  • 200 g (7oz/ 1½ cups) strawberries hulled and chopped
  • 50 g (2oz/¼ cup) sugar
  • 1 tablespoon rose syrup (optional)

Toasted Oat Crumble

  • 100 g (4oz/ ½ cup) medium porridge oats
  • 100 g (4oz / ½ cup) plain (all-purpose) flour
  • 100 g (4oz) unsalted butter softened
  • 50 g (2oz/ ¼ cup) light brown sugar
  • ¼ tsp (good pinch) salt (fleur de sel)

White Chocolate Mousse with rose

  • 100 g (4oz/ ½ cup) white chocolate
  • 100 g (4oz) whole (full cream) milk
  • 100 g (4oz) whipping/heavy cream 30% fat (crème fleurette)
  • ½ teaspoon rose water

Instructions
 

Rhubarb Compote

  • Follow the full instructions for the rhubarb compote recipe* then refrigerate until needed (or defrost if you've made it in advance and frozen).

White Chocolate Mousse

  • Over a pan of simmering water, place a bowl with the white chocolate broken into bits. As soon as it looks like it's melting, take off the heat and whisk gently, adding the milk then the cream and add the rose water.
    Pour into the siphon, add the gas canister (according to manufacturer's instructions) and place in the fridge for at least an hour. If you don't have a siphon, then follow my recipe for the white chocolate mousse (link below).

Crunchy Oat Crumble

  • Preheat the oven to 200°C/400°F (Gas 6/180°C fan). Place all ingredients in a large bowl and rub them together until they resemble breadcrumbs. Spread an even layer of the crumble mix on a baking sheet lined with baking paper (or a silicon mat) and bake in the oven for 10-15 minutes until golden.
    Set aside to cool.

To assemble

  • Spoon a third of each serving glass with the compote, spoon on the airy white chocolate mousse and top with the toasted crumble.

Notes

See full recipe how to prepare the rhubarb compote (also on video).
How to make the mousse without a siphon: follow the white chocolate mousse with rose recipe.
Serve with raspberry macaron shells or crispy tuile cookies

Nutrition

Calories: 481kcalCarbohydrates: 56gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 113mgPotassium: 329mgFiber: 3gSugar: 30gVitamin A: 732IUVitamin C: 22mgCalcium: 121mgIron: 2mg
Keyword crunchy rhubarb crumble, individual rhubarb crumble, mini rhubarb crumble, modern rhubarb crumble, rhubarb crumble with oats
Tried this recipe?Let us know how it was!