Poached Rhubarb with Blood Orange and White Chocolate Recipe

Name: Poached Rhubarb with Blood Orange and White Chocolate Recipe
Total time: 180 min
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

www.greatbritishchefs.com

This stunning dessert is the perfect combination of blood orange and forced rhubarb – two highly seasonal ingredients that offer a colourful punch of sweetness towards the end of winter and...

View full recipe on www.greatbritishchefs.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.greatbritishchefs.com.

Share this recipe:

Cooking tools:

Blender
Fine-mesh sieve
Saucepan
Oven
Baking sheet
Mixing bowl
Whisk
Chef's knife
Cutting board
Measuring cup
Glass
Wooden spoon

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