Roast rhubarb with pistachio cake recipe | delicious. magazine

Name: Roast rhubarb with pistachio cake recipe | delicious. magazine
Ingredients: For the slow-roasted rhubarb; 800g forced rhubarb (untrimmed weight); 1 large orange; 250g caster sugar; For the cake; 200g shelled unsalted pistachios; 100g plain flour; 1 tsp baking powder; 100g ground almonds; 3 large free-range eggs; Finely grated zest 1 large orange; ½-1 tsp rosewater; 125ml extra-virgin olive oil; 100g lightly salted butter, melted and cooled; Icing sugar for dusting; To serve; Good quality pistachio ice cream (I like Antonio Federici, from larger supermarkets)

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Debbie Major serves her moist pistachio cake with tangy slow-roasted rhubarb and pistachio ice cream in this must-try dessert recipe.

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Ingredients

For the slow-roasted rhubarb
800g forced rhubarb (untrimmed weight)
1 large orange
250g caster sugar
For the cake
200g shelled unsalted pistachios
100g plain flour
1 tsp baking powder
100g ground almonds
3 large free-range eggs
Finely grated zest 1 large orange
½-1 tsp rosewater
125ml extra-virgin olive oil
100g lightly salted butter, melted and cooled
Icing sugar for dusting
To serve
Good quality pistachio ice cream (I like Antonio Federici, from larger supermarkets)