User Rating:  / 0

Yorkshire forced rhubarb and orange salad with apricot and hazelnut granola and rhubarb dressing

31 December 2019



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.


Prep & Cooking Time: 45 min  Servings: 2



Poached rhubarb








Combine all ingredients apart from the apricots on a non-stick baking tray and bake in the oven for around 10-15 minutes, add the apricots and give a good stir, bake for another 10-15 minutes and then let cool down.

Poached rhubarb

Line a vacuum pack bag with the rhubarb, sprinkle with sugar and add a drop of water to the bag, seal and place in a preheated waterbath set at 61 degrees until soft, submerge in ice water to cool down. Once cooled open the back and drain off the cooking liquid into a small saucepan and set aside.


Segment the oranges and set aside, squeeze the remaining juice into the pan with the rhubarb, add 2 tbsps of sugar and the vinegar and reduce by half, place into the fridge to cool. Once cooled whisk vegetable oil into the reduction bit by bit until you have a dressing consistency, season and dilute to taste and to the desired thickness.

To serve

Combine the rhubarb, granola, orange segments and leaves in a bowl, add the desired amount of dressing and season to taste, serve and eat immediately