Roast Rhubarb with Anglaise

Serves 1
  • Steps
  • Ingredients


  1. 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.
  2. 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.
  3. Whisk for 10-12 minutes or until thick and glossy. Pour into a serving jug.
  4. Place the rhubarb into a serving bowl, scatter with dill, with the crème anglaise to the side to serve.