Spago's Pink Lady Apple, Fennel and Rhubarb Crumble with Buttermilk Sherbet

Buttermilk sherbet:

3/4 cup sugar
1/2 cup water
1/2 cup heavy cream
1/4 teaspoon lemon zest
2 cups buttermilk
1/4 cup lemon juice
Pinch of salt

In a heavy metal saucepan combine the sugar and water. Bring to
boil.

Remove from heat and stir in the heavy cream, zest, buttermilk,
lemon juice and pinch of salt.

Freeze according to the ice cream maker's instructions. Makes about
3 1/2 cups.

Almond crumble:

1/4 cup butter, ice-cold
1/4 cup flour
1/4 cup almond meal or almond flour
1/4 cup powdered sugar
Pinch of salt

Heat the oven to 350 degrees. Cut the butter into quarter-inch
pieces.

Place the flour, almond meal or flour, powdered sugar and pinch of
salt into the bowl of a mixer fitted with the paddle attachment. On
low speed, paddle the dry ingredients until evenly distributed. Add
the cold butter and watch closely while you blend for about 1
minute or until the mixture resembles small pebbles. Or stir the
flour, almond meal or flour, sugar and salt together and cut in the
butter with a pastry blender.

Remove the mixture from the mixer, scrape down. Spread the mixture
evenly onto a parchment-lined baking sheet. Bake 8 minutes. Remove
from the oven and with an off-set metal spatula toss the crumble to
distribute. Return to the oven and bake for 2 to 3 minutes, until
the crumble is evenly golden brown.

Apple, fennel and rhubarb filling:

1 pound Pink Lady apples, peeled, quartered and sliced
1/2 pound fennel
1/2 pound rhubarb, peeled and sliced into eighth-inch slices
3/4 cup verjuice , divided
2/3 cup apple juice
1 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon rose water
1/4 teaspoon orange zest

Grate the apple and fennel on a box grater on medium holes directly
into large stainless steel mixing bowl. Squeeze the juice from the
grated apple and fennel and pour the juice into a saucepan. Add the
rhubarb to the bowl; toss the apple, fennel and rhubarb and set
aside.

Add half the verjuice , the apple juice and half the sugar to the
pan and bring to a boil. In a small cup, mix together the remaining
sugar and the cornstarch. Add the remaining verjuice and stir to
create a slurry. Add to the juice. Bring back to a boil, then
reduce the heat and cook for 2 minutes until thickened and bubbling.

Pour the juice mixture over the fruit. Add the lemon juice, rose
water and orange zest. Stir to combine.

Spoon the fruit mixture into 8-ounce ramekins. Top with 2 to 4
tablespoons of baked crumble.

Bake 350 degrees for 20 minutes on the lower rack. If the crumble
starts to darken, cover with foil. Serve with buttermilk sherbet.

Serves 8

(Source: LA Times)