This rhubarb apple crisp topped with a luscious hay infused custard is inspired by the region and people of Rohan from JRR Tolkien’s The Lord of the Rings.
A Feast in Rohan – Inspired by The Lord of the Rings
Let us travel to Middle Earth, crossing the Fords of Isen at the Gap of Rohan, for a feast with the Rohirrim. A feast in the great Northern kingdom of men is imbued with the courage and nobility of its people and their deep connection to the land. Gather in the Golden Hall of Meduseld, seat of the King in the city of Edoras, to sing songs of great battles and heroic deeds while feasting.
To create recipes worthy of the horse-lords, we take inspiration from the ancient cultures that influenced Tolkien’s vision of Rohan to the geographical region of Rohan itself.
a sea of grass
The great Northern kingdom of Rohan lies between the rivers Isen and Anduin and is characterized by expansive grassy plains dotted with wildflowers and winding rivers. Known as the horse-lords, the Rohirrim are renowned for their horsemanship and their prized steeds.
For many hours they rode on through the meads and riverlands. Often the grass was so high that it reached above the knees of the riders, and their steeds seemed to be swimming in a grey-green sea.
The Two Towers by JRR Tolkien
A Hay Infused Custard
Inspiration for this dish comes from the vast grassy plains and horse culture of Rohan. A rich custard is infused with the sweet, grassy flavour of fresh hay and served over a sweet and tart fruit crisp. Hardy fruit like rhubarb and apples are perfect in this spiced and crumble-topped crisp. Topped with the luscious hay-infused custard, this rhubarb and apple crisp is the perfect sweet ending to our feast in the Kingdom of Rohan.
Ingredient Notes
Hay: You will need to ensure that the hay you use is clean and safe. The easiest place to source it is at a pet store. I used Western Timothy Hay from a local pet store.
Oats: I like using quick oats for the crisp topping. I find they blend better into the crumble than large flake oats. While you can certainly use large flake oats, the topping will be ‘crumblier’.
Fruit: Rhubarb and apples are a delightful pairing in this fruit crisp. I used both fresh rhubarb and apples but you could use frozen if you prefer. My apple of choice for any crisp is the granny smith. They hold their shape well and their tart flavour balances the sweetness of the crisp.
How to Make Rhubarb Apple Crisp with Hay Custard
Make the hay custard
Combine the heavy cream and milk in a saucepan over medium heat. Add the fresh hay and bring the cream mixture just up to a simmer. Turn off the heat, cover, and let the hay steep for at least 30 minutes. Use a fine mesh strainer to strain the hay from the cream into a clean saucepan. Meanwhile, in a small bowl combine the egg yolks, sugar, cornstarch, and salt. Whisk together well until the mixture begins to lighten in colour and texture. Set aside.
Reheat the hay infused cream over medium heat until hot. Just before the cream begins to boil remove it from the heat. Gradually temper the hot cream into the egg yolk mixture. Add a small splash of the hot cream and whisk it in completely before repeating. Do this until most of the cream has been added.
Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly. Bring the custard just up to a boil and then turn the heat off. Add the butter and whisk together. Pour the custard into a bowl and cover with a layer of plastic wrap directly on the surface of the custard. Let cool completely. Store in the fridge.
Make the rhubarb apple crumble
Preheat the oven to 375°F. Spray an 11″ by 7″ baking pan with non-stick spray and set aside. In a mixing bowl, combine the quick oats, brown sugar, 3/4 cup flour, and 1 tsp cinnamon. Add the melted butter and blend together to make a crumble. Set aside.
Peel and slice the apples and dice the rhubarb. In a mixing bowl, combine the apples and rhubarb and drizzle with the lemon juice. Add the sugar, the remaining 3 tbsp flour, and 1/2 tsp cinnamon. Stir together until the dry ingredients coat the fruit. Transfer the fruit to the prepared baking dish. Top with the crumble and bake for 45 to 50 minutes until the fruit is bubbly around the edges and fully cooked.
Serve the Rhubarb Apple Crisp with Hay Custard
The hay custard can be served either cold or warmed up. Top each serving of rhubarb apple crisp with a generous dollop of the hay custard and enjoy!
