Rhubarb and orange foolby mike saunders |
| Preperation time: 10 mins Cooking time: 15 mins Serves: 6 |
| Recipe Ingredients |
| 400g rhubarb, washed, trimmed and cut into 2cm
long pieces; 100g caster sugar; grated zest of 1 orange; 3 tbsp freshly squeezed orange juice; 425ml semi-skimmed milk; 50g custard powder; 250g mascarpone; sweet dessert biscuits to decorate. |
| Recipe Method |
| Put the rhubarb in a pan along with half the
sugar and cover. Cook for 10 minutes over a low heat until the
rhubarb is tender. Add the orange zest. In a bowl mix the custard powder with a 100ml of the milk and the remaining sugar until smooth. Heat the remaining milk until it is almost simmering and whisk it into the custard mixture. Return to the pan and bring to the boil, stirring continuously. Pour the custard into a bowl and stir in the orange juice and cooked rhubarb. Cover with clingfilm and leave to cool. Once the rhubarb custard is cold put it in a blender with the mascarpone and blend until smooth. Divide between 6 serving glasses and chill. Serve topped with crumbled biscuits. |
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