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Orange and rhubarb plate
Serves 4
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Ingredients
700g/1½lbs rhubarb 1 tbsp fresh ginger, chopped2 tbsp ginger in syrup, chopped50g/2oz butter2 oranges, juice and zest5tbsp sugar450g/1lb sweet pastry150g/5oz vanilla ice creamfresh mint
Method
1. Trim, peel and chop the rhubarb in 1½cm/1/3in pieces.2. In a large pan, gently fry the ginger in half of the butter. Add the rhubarb, orange juice, zest and sugar. Place the lid on the pan and simmer gently for around 30 minutes until soft. Leave to cool.3. Preheat the oven to 180C/350F/Gas 4. 4. While the rhubarb is cooking, butter four gratin dishes well and also four dessertspoons.5. Roll out the pastry and place over the dishes cutting around the edge to fit. Do the same with the spoons.6. Bake the bowl and spoon pastry shapes in the preheated oven for 10-15 minutes until slightly golden brown.7. Remove from the oven, cool slightly and serve the pastry bowls on plates with the warm compote and the pastry spoons on top.8. To finish, carefully add a scoop of vanilla ice cream to the bowls of the spoons and garnish with a sprig of mint.
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