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Roast Rhubarb with Anglaise
- Steps
- Ingredients
Steps
- Cut the Rhubarb into 10cm long pieces. Place into a saucepan with the caster sugar, orange zest and juice, cinnamon stick and lime slices, add a dash of water and place over a medium heat and simmer for 6-12 minutes or until softly poached.
- Place the egg yolks, sugar, and vanilla in a glass bowl, whisk to combine. Place the bowl over a saucepan of simmering water ensuring the bottom of the bowl does not touch the water.
- Whisk for 10-12 minutes or until thick and glossy. Pour into a serving jug.
- Place the rhubarb into a serving bowl, scatter with dill, with the crème anglaise to the side to serve.
