1 orange
2 lb (900 g) rhubarb, trimmed and cut into 2.5 cm (1 inch) lengths
75 ml (5 level tbsp) red currant jelly
30 ml (2 level tbsp) thick honey
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
sponge fingers to serve
2 lb (900 g) rhubarb, trimmed and cut into 2.5 cm (1 inch) lengths
75 ml (5 level tbsp) red currant jelly
30 ml (2 level tbsp) thick honey
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
sponge fingers to serve
accompaniments
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method
1. Pare a few strips of rind off the orange using a potato peeler. Slice each one into very thin strips. Blanch in boiling water for 2 minutes, drain and dry with absorbent kitchen paper; keep covered until required.
2. Put the rhubarb into a saucepan with 90 ml (6 tbsp) strained orange juice, the red currant jelly and honey.
3. Cover tightly and simmer gently until the fruit is soft and pulpy. Stir occasionally to prevent the rhubarb sticking to the pan. Cool slightly, then rub through a sieve or puree in a blender. Pour into a large bowl and leave to cool.
4. Whip the fresh cream until softly stiff and fold through the cold fruit puree. Spoon into individual glass dishes, cover and chill well. Decorate with shredded rind. Serve with sponge fingers.
2. Put the rhubarb into a saucepan with 90 ml (6 tbsp) strained orange juice, the red currant jelly and honey.
3. Cover tightly and simmer gently until the fruit is soft and pulpy. Stir occasionally to prevent the rhubarb sticking to the pan. Cool slightly, then rub through a sieve or puree in a blender. Pour into a large bowl and leave to cool.
4. Whip the fresh cream until softly stiff and fold through the cold fruit puree. Spoon into individual glass dishes, cover and chill well. Decorate with shredded rind. Serve with sponge fingers.
serving amount
serves 6
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