This dish takes advantage of rhubarbs versatile flavour, being just as easily used for desserts, savoury dishes or in this case a refreshing salad with plenty of textures and flavours, making a dressing out of the poached rhubarb juice and leftover orange pulp as an effort on reduced wastage. This dish is as versatile as rhubarb itself and would fit on most menus’ as either a starter, main or side.
Preparation:
Cooking: 45 minutes (Prep & Cooking Time)
Serves: 2 people
Poached rhubarb
Ingredients
- 200g Yorkshire forced rhubarb, washed and cut into 2cm batons
- 20g sugar
- 20ml water
Method
Line a vacuum pack bag with the rhubarb, sprinkle with sugar and add a drop of water to the bag, seal and place in a preheated waterbath set at 61 degrees until soft, submerge in ice water to cool down. Once cooled open the back and drain off the cooking liquid into a small saucepan and set aside.
Granola
Ingredients
- 1tbsp vegetable oil
- 80ml maple syrup
- ½ tsp vanilla extract
- 150g rolled oats
- 50g hazelnuts, roughly chopped
- 50g flaked almonds
- 50g dried and chopped apricots
- 2tbsp sesame seeds
Method
Combine all ingredients apart from the apricots on a non-stick baking tray and bake in the oven for around 10-15 minutes, add the apricots and give a good stir, bake for another 10-15 minutes and then let cool down.
Salad
Ingredients
- 2 oranges
- 20g curly endive
- 20g baby swiss chard
- 10g micro red basil
- 4 nasturtium flowers
- 2tbsp caster sugar
- 10ml white wine vinegar
Method
Segment the oranges and set aside, squeeze the remaining juice into the pan with the rhubarb, add 2 tbsps of sugar and the vinegar and reduce by half, place into the fridge to cool. Once cooled whisk vegetable oil into the reduction bit by bit until you have a dressing consistency, season and dilute to taste and to the desired thickness.
To serve
Ingredients
Method
Combine the rhubarb, granola, orange segments and leaves in a bowl, add the desired amount of dressing and season to taste, serve and eat immediately
