Source: Delicious Magazine - September 2010 - page 57
Serves 4 - Prep 20 min - Cook 20 min
Ingredients
200g rhubarb, stalks trimmed, cut into 3cm pieces
1/2 cup (110g) caster sugar, plus 2 tablespoons pared rind and juice of 2 navel oranges, plus 1 orange, segmented
250g punnet strawberries, hulled, sliced
Creme fraiche or thick yoghurt, to serve
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| Image via taste.com.au |
Ingredients
200g rhubarb, stalks trimmed, cut into 3cm pieces
1/2 cup (110g) caster sugar, plus 2 tablespoons pared rind and juice of 2 navel oranges, plus 1 orange, segmented
250g punnet strawberries, hulled, sliced
Creme fraiche or thick yoghurt, to serve
- Preheat oven to 180C. Place rhubarb in a baking dish. toss with 1 tablespoon sugar and half the juice. Bake, covered, for 15 minutes, then uncovered for 5 minutes until tender.
- Meanwhile, slice orange rind into thin strips. Place 1/2 cup (110g) sugar and 1 cup (250ml) water in a pan over high heat, stir to dissolve, then bring to boil. Reduce heat to medium-low, add rind and simmer for 20 minutes or until softened. Cool.
- Gently mix rhubarb, orange segments and strawberries with remaining juice and sugar. Drizzle over orange syrup, then serve with creme fraiche or yoghurt.