Poached Rhubarb with Blood Orange and White Chocolate Recipe - Great British Chefs

Ingredients

• 200g of forced rhubarb, washed and woody stems removed
• 1 blood orange, zested
• 60g of caster sugar
• 170g of crème fraîche
• 170g of whole milk
• 40g of caster sugar
• 1 vanilla pod
• 1 bronze gelatine leaf
• 100ml of blood orange juice, squeezed from approx. 2 blood oranges
• 2 tsp caster sugar
• 1/2 bronze gelatine leaf
• 150g of forced rhubarb, washed
• 30g of caster sugar
• 2 slices of blood oranges, 3mm thick and cut from the centre of the orange to form discs
• 250g of caster sugar
• 180ml of water
• 45g of unsalted butter
• 55g of icing sugar
• 55g of nibbed almonds, or chopped blanched almonds
• 1/2 orange, zested
• 1 tbsp of orange juice
• 1 tbsp of plain flour
• 20g of white chocolate, for decorating
• 2 tsp lemon oil, ideally Sicilian lemon cold-pressed rapeseed oil
• 2 blood oranges