Rhubarb and blood or­anges

The Sunday Telegraph - Stella - - EAT IN -

Serves 4-6


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.

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