Raspberry Rhubarb Crumble With Eggnog Cream - cooking recipe

Ingredients

2 cups flour
1 tsp vanilla extract
1 None egg yolk
1/4 cup ground almonds
9 tbsp butter, diced
1/2 cup, plus 1 tbsp brown sugar
1 None lemon, finely grated zest and 1-2 tbsp juice
1/2 pint raspberries
10 oz (about 5 stalks) rhubarb, cut into chunks
3/4 cup heavy cream
3/4 cup eggnog
1/2 tbsp powdered sugar

Preparation

Preheat the oven to 400\u00b0F. Place the flour, vanilla extract, egg yolk, almonds, butter, 1/2 cup brown sugar and pinch of salt in a bowl and rub between your fingers to make a crumble.
For the filling, mix the lemon zest and juice with 1 tbsp brown sugar in a separate bowl. Carefully stir in the raspberries and rhubarb. Spoon into a deep dish pie plate and cover with the crumble. Bake for 35 mins, until browned.
For the topping, whip the cream with the whisk of a mixer, gradually adding half the eggnog. Stir in the remaining eggnog so it forms streaks through the cream. Sift powdered sugar over the crumble and top with a dollop of the eggnog cream. Serve with the remaining eggnog cream.