Orange Rhubarb with Crunch Topping Verrine
Serves 4
Preparation time: 15 minutes plus cooling and chilling
Cooking time: 30 minutes
Ingredients
225g (8oz) fresh rhubarb,
cut into chunks
75ml (5 tbsp) light brown sugar
grated rind and juice of ½ orange
25g (1oz) rolled oats
25g (1oz) pecan nuts, chopped
25ml (2 ½ tbsp) crème fraîche
150ml (¼ pt) double cream
1ml (¼ tsp) orange blossom water or extract
75ml (5 tbsp) light brown sugar
grated rind and juice of ½ orange
25g (1oz) rolled oats
25g (1oz) pecan nuts, chopped
25ml (2 ½ tbsp) crème fraîche
150ml (¼ pt) double cream
1ml (¼ tsp) orange blossom water or extract
Method
1. Place the rhubarb, 60ml (4 tbsp) of the sugar, orange rind and juice in a saucepan. Bring slowly to the boil, reduce the heat and cover and simmer for about 10-15 minutes over a gentle heat, until the rhubarb is tender. Remove from the heat and allow to cool.
2. Divide the rhubarb between the verrines and chill for 2 hours.
3. Preheat the oven to 180°C/fan 160°C/gas 4 and lightly grease a baking sheet. Mix together the oats, nuts, crème fraîche and remaining brown sugar until well combined and stiff. Divide into eight and roll into balls. Place the balls well spaced apart on the baking sheet and press down slightly. Bake for 10-12 minutes, until crisp and golden. Remove from the heat and allow to cool.
4. Whip the cream and orange water together until soft peaking. Spoon dollops on top of the rhubarb. Crumble the biscuits and scatter over the cream. Chill until ready to serve.
