How To Make Rhubarb Crumble Crumpets with Chocolate Orange Truffles

The chocolate orange truffles are really simple but prep starts the night before, to allow time for them to set in the fridge. Actually, all the elements in this brunch can be made in advance, just lightly toast the crumpets and warm through the rhubarb before serving.

For the crumpets – serves 4
400 ml milk
7g dried yeast sachet
1 tsp caster sugar
300g strong white flour
½ tsp bicarbonate of soda
Vegetable oil, for greasing
Equipment: crumpet or egg rings

For the rhubarb compote
300g rhubarb, chopped
1tsp vanilla extract
2 tbsp water
2 tbsp honey
For the roast rhubarb
300g rhubarb, trimmed
1 orange, zested and juiced
2 tbsp honey
5 cardamom pods, seeds removed
Greek yogurt, to serve

For the crumble
50g plain flour
2 tbsp light brown sugar
50g unsalted butter, chilled and diced
50g rolled oats
25g almonds, chopped
50g pumpkin seeds
25g goji berries or raisins (optional) soaked in water for 15 mins and then drained

For the chocolate orange truffles
1 tin of condensed milk
300g dark chocolate
1 orange juice
2 tsp orange extract (optional)
Cacao powder for dusting

For the crumpets
1. Gently warm the milk to a tepid temperature (not too hot). In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of water. Leave to sit for 10 minutes, or until frothy.
2. Sift the flour, bicarbonate of soda and sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture. Whisk together for a few minutes, until a similar texture to cream. Add a splash of water if necessary.
3. Cover with a tea towel and set aside for around 50 minutes. Small bubbles will form on the surface.
4. Grease the egg rings with vegetable oil. Wipe a little oil around a large frying pan and place over a medium-high heat.
5. Arrange the rings in the frying pan and, once hot, ladle the batter into each ring, leaving a little gap at the top so that it doesn’t splash over the sides. Cook for 5 minutes, and watch little bubbles rise and pop on the surface. Carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side.
6. Re-grease and reheat the rings and pan before cooking the next batch.
7. You can make them in advance, just toast lightly on both sides before serving.

For the rhubarb crumble
1. For the rhubarb compote, place all ingredients in a pan and heat over a medium heat for 20-30 mins, stirring occasionally. Add more water if necessary.
2. For the roast rhubarb, preheat the oven to 180°C. Cut the rhubarb into 5cm lengths and spread in a single layer in a shallow roasting tin. Mix together the orange zest, juice and honey and pour over the rhubarb.
3. For the crumble topping, place the flour, sugar and a pinch of salt into a bowl. Add the butter and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add the chopped almonds, oats and goji berries (if using) and mix to combine. Spread evenly on a tray lined with baking paper.
4. Bake both the rhubarb and crumble topping in their separate trays in the oven for about 15 mins until the rhubarb is completely tender but still holding its shape and the crumble is golden.
5. Grill or toast the crumpets (it might be easier to do this under the grill) and place 2 crumpets onto each plate. Spoon the compote, followed by roast rhubarb pieces and some of the syrup onto each crumpet, add a generous spoonful of yogurt and sprinkle with the crumble. Finish with a final drizzle of rhubarb syrup.

For the chocolate orange truffles (ideally make the day before)
1. Melt chocolate in a bowl over simmering water.
2. Stir in the condensed milk, orange juice, and orange extract (if using).
3. Leave to cool and then place in the fridge for a few hours or overnight to chill properly.
4. Use the palm of hand to roll into small truffle sized balls.
5. Pour a few tbsps of cacao onto a plate and individually roll the truffles around until covered. Place back in the fridge for at least 30 mins before serving.

A bit about me... I’m originally from London and have lived in Byron Bay for almost 4 years. I work in PR and Marketing specialising in chefs, restaurants, food brands and hotels in the UK, Australia, Spain, Bali and Mexico. I love experiencing new cultures and cuisines, and learning how to master a new dish. My late father was a food writer in the UK so I grew up surrounded by food and we always cooked everything from scratch. I didn’t realise pasta sauces and curries could be bought ready-made in a jar until I started university! The novelty of ready-made meals wore off quite quickly, as the kitchen is my happy place – the more time I spend cooking, the better. During COVID lockdown, I went full circle from constantly baking cakes and bread and delivering to friends locked behind closed doors, to an attempted no-sugar and no-carb diet (which resulted in a dangerous Instagram obsession with cakes) and now I think I might have a good balance of naughty baking, healthy baking and lots of green things in-between.

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.