Rhubarb and blood oranges
300– 400g forced rhubarb, base and leaves removed 70g caster sugar, plus a little extra 2 medium unwaxed blood oranges, washed and dried thick double cream
1 Preheat the oven to
220C/gas mark 7. 2 Chop the rhubarb into 4cm pieces. Take a piece of foil big enough to make a pocket with a good seal and place it on a baking tray. Arrange the rhubarb in the centre in a single layer, sprinkled with 50g of caster sugar, then fold the foil over the top and crimp the edges to seal. 3 Slice each orange into rounds as finely as you can – 2mm is ideal – to end up with the thinnest cartwheels of orange and rind. Remove any pips and discard the ends. 4 Drape another large piece of foil over a second baking tray and arrange the slices in the centre, overlapping as little as possible. Scatter over the remaining 20g of caster sugar. Bring up the edges of the foil and crimp together to seal. Put both baking trays into the oven for 10 minutes. 5 When the rhubarb is tender, remove from the oven and set aside. The oranges will take around 5–8 minutes more. When they are soft, open up the foil. 6 Scatter a little more sugar over the oranges and leave them in the oven to gently caramelise. They are done when they begin to take a little colour around the edges and in the thinner parts. 7 Assemble your plates with the rhubarb in the centre, and the slices of orange balanced against the pile of rhubarb. Pour over any juices from the foil packets. Serve just warm, with good thick double cream.