Yield: 4 servings
|300 grams||Rhubarb cut into 12 6cm sticks; (11oz)|
|\N \N||Grated zests; segments and juice|
|\N \N||; from 3 grapefruits|
|150 grams||Clotted cream; (5oz)|
|150 grams||Sugar; (5oz)|
|\N \N||Juice and grated zest of one blood orange|
|\N \N||Water to cover|
The Rhubarb: Mix the rhubarb and sugar together in a pan that just holds them. Cover with water to the level of the rhubarb. Bring to the boil then lower the heat. Poach the rhubarb just below simmering point for 6 minutes turning it once. Once it is cooked, gently remove the rhubarb from it's cooking liquor and place it onto a tray. Set aside. Place the cooking liquor back over a high heat and reduce it rapidly until it is thick and syrupy. Leave to cool.
The Grapefruit: Mix all the grapefruit and blood orange ingredients together. Add to the reduced cooking liquor of the Rhubarb. Set aside.
Place three pieces of rthubarb in each of the four bowls. Spoon the grapefruit segments and juice over and around, top with the clotted cream and serve.
Converted by MC_Buster.
Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 37g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2½ Other Carbohydrates
Converted by MM_Buster v2.0n.