Orange, rhubarb and apple gratin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rhubarb; cut into 5 cm (2 |
| ; inch) pieces | ||
| 2 | Apples | |
| ½ | cup | Orange juice or water |
| ⅓ | Vanilla pod; cut lengthwise | |
| 3 | tablespoons | Sugar |
| 1 | large | Orange |
| 2 | Egg yolks | |
| 3 | tablespoons | Whipped cream |
Directions
Peel off hard rhubarb skin. Peel, quarter and core apples. Cut apple quarters in half.
Place pieces of apple in a saucepan with orange juice, the vanilla pod and the sugar. Bring to the boil and cook for 2 minutes.
Add rhubarb and cook until just soft.
Peel and segment orange.
Arrange apple, orange and rhubarb, attractively in the gratin dish, draining their juice into a bowl.
Whisk this warm juice with egg yolks for 1 minute until a little creamy, then gently mix in whipped cream.
Pour this preparation over fruit and place under a hot grill until the creamy preparation becomes golden on top.
Serve immediately or keep and reheat a little in a warm oven just before serving.
Converted by MC_Buster.
Per serving: 103 Calories (kcal); 3g Total Fat; (27% calories from fat); 2g Protein; 18g Carbohydrate; 76mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; ½ Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.