BAKED RHUBARB, BLOOD ORANGE AND VANILLA SAUCE

Ingredients (serves 2):

  • 300g rhubarb

  • 1 blood orange

  • 1 vanilla pod or 1 tsp vanilla paste

  • 3 tbsp brown sugar of choice (coconut sugar or demerara sugar for example)

  • 3 tablespoons flaked almonds

  • 2 tablespoons creme fraiche 

Method:

1- Preheat the oven to 180 C/160 fan/4 gas mark. Cut the rhubarb into 5 cm lengths. Lay the rhubarb flat in a baking dish. 

2- Zest and juice the blood orange in a small bowl. Spit the vanilla pod, and scrape out some of the seeds. Mix with the blood orange juice. Pour the mixture over the rhubarb, add the vanilla pod too. Bake in the preheated oven for 15-20 minutes. 

3- Toast the flaked almonds in a small frying pan. Serve the rhubarb with the toasted almonds and creme fraiche. 

Camille Aubert