Rhubarb Assiette
METHOD
Rhubarb sorbet – place rhubarb, sugar and water in pan and bring to boil and simmer until rhubarb is soft. Place in food processor and blend until smooth. Churn in an ice cream machine until set and place in freezer.
Rhubarb crème brûlée – dice rhubarb and mix with 150g of the sugar, place on tray and bake for 5 min at 180C. Set aside, separate into 4 ramekins. Bring cream to boil with vanilla. Whisk yolks with remaining sugar, pour cream over yolk mix then pour into ramekins. Bake in a bain marie at 110C for 30 min until set. Place in fridge.
Rhubarb sponge – place caster sugar and butter in mixing bowl and beat until soft and pale, add eggs then almonds and flour. Fold in rhubarb jam and poppy seeds. Bake at 160C for 30 min in 4 suitable baking tins. Arrange ingredients on plate and serve.
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