Nigel Slater’s recipe for rhubarb and custard sundae

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Nigel Slater’s recipe for rhubarb and custard sundae

Preheat the oven to 200C/fuel mark 6. Trim 500g rhubarb, eradicating the pale ends of the stalks and any dry edges. Minimize the stems into brief lengths, roughly 5cm, then put them right into a baking dish and sprinkle with 3 tbsp of sugar. Slice an orange in half, squeeze the juice of each halves over the rhubarb and sugar and bake for about 15-20 minutes till the rhubarb is smooth and deep pink. There must be loads of juice across the edges of the dish. Take away from the oven and put aside.

In a relaxing bowl, whip 250g of double cream until nearly thick. It must be stiff sufficient to sit down in smooth mounds however not stiff sufficient to carry a peak.

Pour 250ml of ready-made vanilla custard right into a bowl or deep jug. Break 100g of shop-bought meringues into small items into the custard and let it sit for five minutes.

Divide half the meringues between 4 massive glasses. Add a big spoonful of cream on high of the meringue, adopted by 2 spoonfuls of ready-made custard. Divide the rhubarb between the glasses then add the remaining custard, meringue and whipped cream.

Trickle over among the juice from the rhubarb, beautify as you want (I take advantage of 2 tbsp of chopped pistachio nuts however crystallised rose petals or a bit of grated orange zest could be good, too) then eat immediately. Sufficient for 4

There may be loads of rhubarb right here for each the dessert and a bit of for breakfast the subsequent day.

If you want, you’ll be able to cook dinner the rhubarb on the hob as an alternative: put the stalks and sugar in a non-reactive pan (chrome steel is right) with 2 tbsp of orange juice or water and produce to the boil. Decrease the warmth instantly, and let the rhubarb simmer for five minutes, watching fastidiously so it doesn’t break up.

Observe Nigel on Instagram @NigelSlater




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