5.12.2013

Rhubarb and Blood Oranges

Rhubarb and Blood Oranges

An easy spring dessert. :)


Rhubarb and Blood Oranges

Adapted from Tender Vol.II by Nigel Slater

Ingredients:

750 g rhubarb, peeled and cut into 1-inch sections
juice and zest of 4 blood oranges
1 Tbsp caster sugar
1 vanilla pod, cut in half

Method:

Add all the ingredients into a stock pot. Bring to the boil and simmer until the rhubarb is tender, maybe 10 minutes. Set aside to cool. Remove the vanilla pod and serve.

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