Raspberry Rhubarb Crumble With Eggnog Cream

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.

flour, vanilla, egg yolk, ground almonds, butter, brown sugar, lemon, raspberries, rhubarb, heavy cream, eggnog, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/17989 (may not work)