Rhubarb and Orange Salad
This recipe by Executive Chef Gelf Alderson is perfect at the start of the year when juicy oranges and forced rhubarb are at their best.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Blender
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Airtight container
- Measuring spoon
Ingredients
- 500g Rhubarb thinly sliced on an angle
- 2 Oranges segmented and juices collected (see tip)
- 2 Star anise
- Water
- 100g Honey (or vegan alternative)
- Cashew cream
- Something crunchy: Toasted hazelnuts, pumpkin seeds or hazelnut praline shards
- Edible flowers and fennel fronds
- 500g Cashews
- Caster sugar (to taste)
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