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desserts-baking

Baked Rhubarb with Roast White Chocolate & Rhubarb Sorbet

A very sophisticated take on rhubarb crumble & ice-cream.

60 4
Baked Rhubarb with Roast White Chocolate & Rhubarb Sorbet | DonalSkehan.com, A very sophisticated take on rhubarb crumble & ice-cream.

desserts-baking

Baked Rhubarb with Roast White Chocolate & Rhubarb Sorbet

A very sophisticated take on rhubarb crumble & ice-cream.

Thursday, May 19, 2016

For the poached rhubarb:

500g young or early-forced rhubarb

3 tbsp caster sugar

Juice of 2 oranges

For the rhubarb sorbet:

500g rhubarb, chopped

75g caster sugar

2 tbsp lemon juice

1 vanilla pod, seeds scraped

For the roast white chocolate:

200g white chocolate, best quality, roughly chopped

Sea salt

Saucepan

Blender

Ice-cream machine

Airtight container

Ceramic baking dish

Baking sheet

 

60 mins + chill time
Serves 4

Roast white chocolate is a tip I picked up from Kate Packwood from the Wildflour Bakery. She roasts it until the three key ingredients, sugar, milk and cocoa butter are forced to caramelize. The result is copper toned and altogether more sophisticated than regular white chocolate could ever dream to be. Use it in chunks sprinkled over this rhubarb dessert.

 

For the rhubarb sorbet, place all the ingredients in a large saucepan, pour over 100ml of water and bring to a steady simmer. Cook for 10 minutes until the rhubarb has softened.
Remove from the heat and tip the contents of the pan into a blender. Blitz until completely smooth and allow to cool completely before transferring to an ice cream machine to process to a sorbet.
Transfer the sorbet to an airtight container and freeze for at least one hour before serving.
To prepare the poached rhubarb, heat the oven to 150°C/300°F/Gas Mark 2 then trim and cut across on the diagonal into 5cm pieces.
Place in a ceramic baking dish that will take the amount in a single layer snugly. Whisk together the sugar and orange juice and pour on top. Cover tightly with foil and roast for 30 minutes, then remove from the oven but leave the foil in place for 10 minutes. Leave to cool.
Lay the white chocolate across a flat non stick baking sheet. Place in the oven to roast for 10 minutes. Remove from the oven and using a spatula spread across the sheet. Repeat this process for approximately 45 minutes until you have a golden brown colour on the chocolate. Towards the end of the cooking time spread more frequently and don’t be afraid if it becomes crumbly.
Remove from the oven spread once more, sprinkle with a little sea salt and allow to cool completely, before crumbling into rough chunks.
Serve the poached rhubarb with small quenelles of rhubarb sorbet and a sprinkle of roast white chocolate.
60 mins + chill time
Serves 4

Ingredients

For the poached rhubarb:

500g young or early-forced rhubarb

3 tbsp caster sugar

Juice of 2 oranges

For the rhubarb sorbet:

500g rhubarb, chopped

75g caster sugar

2 tbsp lemon juice

1 vanilla pod, seeds scraped

For the roast white chocolate:

200g white chocolate, best quality, roughly chopped

Sea salt

You'll Need

Saucepan

Blender

Ice-cream machine

Airtight container

Ceramic baking dish

Baking sheet

 

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