This dish takes advantage of rhubarbs versatile flavour, being just as easily used for desserts, savoury dishes or in this case a refreshing salad with plenty of textures and flavours, making a dressing out of the poached rhubarb juice and leftover orange pulp as an effort on reduced wastage. This dish is as versatile as rhubarb itself and would fit on most menus’ as either a starter, main or side.
Poached rhubarb
Ingredients
- 200g Yorkshire forced rhubarb, washed and cut into 2cm batons
- 20g sugar
- 20ml water
Method
Granola
Ingredients
- 1tbsp vegetable oil
- 80ml maple syrup
- ½ tsp vanilla extract
- 150g rolled oats
- 50g hazelnuts, roughly chopped
- 50g flaked almonds
- 50g dried and chopped apricots
- 2tbsp sesame seeds
Method
Salad
Ingredients
- 2 oranges
- 20g curly endive
- 20g baby swiss chard
- 10g micro red basil
- 4 nasturtium flowers
- 2tbsp caster sugar
- 10ml white wine vinegar