Braised Rhubarb with Greek Yoghurt & Honey

Serves 4 people

Method

To prepare the Rhubarb

1. Bring the Water, Sugar and Grenadine to the boil (in a stainless steel pan if possible)
2. Cut the Rhubarb into slim 2 inch lengths
3. Throw them into the boiling water for 1 to 2 minutes
4. Remove the pan from the heat and allow the Rhubarb to cool in the Syrup
5. Refrigerate, still in the Syrup
6. Warm the Honey, very gently, stir in the Orange Flower Water

To make the Tuiles

1. Preheat the Oven to 200 oC.
2. Combine the Dry ingredients and whisk in the Egg Whites followed by the Melted Butter.
3. Cover with cling film and refrigerate.
4. Spread very thinly, with a palette knife, onto a non stick baking mat or silicone paper.
5. Bake at 200 oC until golden and crisp – around 4 minutes.
6. Remove and allow to cool and store in an airtight container.

To make the dish

1. Drain the Rhubarb and place off centre on each dessert plate.
2. Arrange a large spoonful of Yoghurt alongside.
3. Drizzle with Honey and Pistachio Nuts.
4. Place a Spice Tuile on the Rhubarb.

The dish is ready to be served

Ingredients

250g Tender young  Rhubarb

110g Granulated Sugar

500ml Water

125ml Grenadine

120g Greek Yoghurt

4tbsp Mild Honey

1 tsp Orange Flower water

20 Pistachio Nuts, Peeled and Coarsely Chopped

For the Spice Tuiles

95g Icing Sugar, sifted

45g Flour

Half tsp Ground Cinnamon

Pinch of Nutmeg

2 Egg Whites

60g Melted butter