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dessert february march pudding recipe rhubarb

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Slow-baked rhubarb with vanilla and blood orange

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Preparation Time: 15 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 6172 times

Ingredients:

Metric Imperial

450 g rhubarb

1 vanilla pod

the juice of 2 blood oranges and the zest of 1

3 level tbsp golden caster sugar

Nigel Slater, Sunday January 20, 2008 The Observer

Posted by: birgitta on 01 February 2008

Click here to view birgitta's Cookery Book

Cooking Steps:

Set the oven to 160C/gas mark 4.

Cut the rhubarb into lengths roughly the size of a finger and put them into a baking dish.

Scrape the seeds from inside the vanilla pod and mix with the juice and zest of one of the oranges and the juice of both. Add the sugar then pour over the rhubarb and toss gently so that each piece of fruit is wet.

Roast for 30-35 minutes until soft and tender.

Serve warm, in bowls, with the hot orangey-vanilla juices spooned over.