Orange, rosemary caramel with delicious lemon and orange scented almond cake these are flavours that pair perfectly against each other!!
It turned out simply divine, served it just warm with mascarpone and rereduced orange vanilla bean syrup and a cup of Earl Grey this was the perfect sunday baking treat! Yum
Would you like to try this recipe out?
Comment below for the recipe.
P.S Did I tell out this beauty is Gluten and Dairy Free!!!
Tart rhubarb paired along slightly sweet strawberries and orange is a combination that you don’t want to miss out on! While still on holiday I was digging through the freezer and found half a bag of frozen strawberries. So that was that time to create something with strawberries I also had some rhubarb that was about to go south so that was getting used to.
This compote is perfect topping for yogurt and muesli in the morning, mixed with whipped cream and crumbled meringues for a tasty take on eton mess. Even acts perfect as a sweet pie or crumble filling!
Check back later for; Strawberry Rhubarb and Orange Meringue Pie.
Strawberry Rhubarb and Orange Compote
2 cups frozen strawberries
1 cup rhubarb, 2.5 cm dice
1 orange juice and zest
3/4 cup sugar
1 tbsp. cornflour
2 tbsp. cold water
Combine strawberries, rhubarb, orange juice and zest and sugar in a medium size pot.
Place over a low-medium heat until sugar is dissolved, simmer for 10-15 minutes until the mix is at a rapid simmer.
Mix cornflour and water together until there are no lumps.
Turn up the heat on the strawberry mixture to a boil, pour in cornflour slurry stirring constantly.
Drop the heat to low and cook for 2 minutes to cook out the cornflour.
Remove from the heat and cool. Pour into a sterilized jar or container and store in the fridge for up to 4 days.
Makes: 2 cups
Wash and dice rhubarb to 2.5 cm
2 cups of frozen strawberries.
In pot combine strawberries, rhubarb, orange zest, juice and sugar.
Cook over a medium to high heat, don’t add any more water.
Simmer for 10-15 minutes until fruit is tender.
Bring to the boil and pour in cornflour slurry. Cook for further 2 minutes.
Remove from heat and cool, Pour into a sterilized jar and refrigerate for up to 4 days.
This is a simple and easy dessert that utilizes in season rhubarb, I got my rhubarb from the Tokoroa Community Garden, $2 for 10 stalks and grown by lovely people. This dessert would be perfect to surprise your mum on mothers day make it on the Saturday and have it on mothers day Sunday the 11th May.
1 can light coconut cream
300 ml milk
1/2 vanilla bean or 1 tsp vanilla essence
1/2 cup white sugar
1/2 cup boiling water
1 tbsp. gelatin
1 orange, juice and zest
4 stalks rhubarb, wash
100 g white sugar
2 tbsp. water
Combine coconut cream, milk, sugar and vanilla in a medium pot and simmer until sugar is dissolved. (do not boil)
Place boiling water in a small bowl and sprinkle over gelatin, stir until dissolved.
Pour gelatin mix into hot coconut milk, stir to combine.
Fill 6 ramekin’s or small cups evenly 3/4 way to the top.
Refrigerate for 5 hours or for best results overnight.
Slice rhubarb into 4 cm long pieces then cut in half-length wise, set aside.
In a medium size pot combine sugar, orange juice, water and sliced rhubarb, simmer for around 5-8 minutes until rhubarb is tender, don’t stir as the rhubarb will fall apart.
Remove rhubarb and cool on a plate, now bring the syrup used to poach rhubarb to a rapid boil and boil for around 2 minutes until liquid reduces, stirring to avoid burning.
Remove from heat and cool.
Remove panna cotta from fridge, it will be set and should be able to wobble it and it should stay together. (like consistency of set jelly)
Top with poached rhubarb, and a drizzle of syrup finish with orange zest.
For best results it is best that you make the panna cotta the day before you are going to eat it as it will be completely set, it is a very delicate dessert and is velvety texture is along the lines of a jelly or set custard.
Dissolve gelatin in hot water.
Fill cups or ramekin’s 3/4 way up, and refrigerate.