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Rhubarb, Blood Orange, Toasted Almonds, Honey & Yoghurt
‘If a blood orange bled it would bleed honey.’
I can’t recall who said that, but I liked the idea, and perhaps somehow it inspired this recipe, one of my favourite winter fruit salads. Raw rhubarb is really crisp and zingy and needs only the lightest tempering from honey and sweet citrus to round it. If you’re not a fan of yoghurt, you can leave it out, but I like the balance it brings.
1 forced rhubarb stick
2 blood oranges
1 teaspoon lightly crushed fennel seeds
2–3 tablespoons runny honey
1 tablespoon flaked almonds
2–3 tablespoons thick natural yoghurt
Slice the rhubarb into rounds of about 3–4mm (1⁄8in) thick and place in a bowl. Peel the oranges – I do this with a knife, which removes most of the pith – and slice them into rounds around their circumference to roughly the same thickness as the rhubarb.
Add the orange slices to the rhubarb along with the crushed fennel seeds and half the runny honey. Allow to stand while you toast the almonds. Place them in a small pan and set over a medium heat. Cook gently, tossing regularly, until they have taken on a warmer, golden colour.
Arrange the orange and rhubarb slices equally over two plates. Spoon over a little yoghurt, scatter over the toasted almonds and finish by trickling over the remaining honey.
Published by Quadrille Books