Rhubarb and Orange Salad - River Cottage
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.
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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