- Serves: 4
- Cook Time: 15 minutes
- Prep Time: including freezing
- Effort: medium
For the blood orange sorbet
- 175 g rose petal jam
- 50 g caster sugar
- 100 ml water
- 350 ml fresh blood orange juice
- 50 ml Grand Marnier
For the rhubarb
- 400 g rhubarb, cut into 16 sticks, each 6cm
- 150 g rose petal jam
- 3 blood oranges, grated zest and segments
1. To make the sorbet, place the rose petal jam, the sugar and the water together in a saucepan and bring to the boil.
2. Turn off the heat and add the blood orange juice and the Grand Marnier. Taste, add a little more sugar if necessary, and freeze in an ice cream machine.
3. Put the rhubarb and rose petal jam into a saucepan just big enough to hold them, and cover with water.
4. Bring to the boil then lower the heat. Poach the rhubarb just below simmering point for six minutes turning it once. Once it is cooked, gently remove the rhubarb from its cooking liquor and place it onto a tray. Set aside.
5. Reduce the cooking liquor by about one third until it is thick and syrupy. Add the blood orange zest and segments to the liquor along with the cooked rhubarb. Set aside.
6. Place four pieces of rhubarb in each of four bowls. Spoon the orange segments and juice over and around, scoop on the sorbet and, if available, scatter a handful of unsprayed rose petals to decorate. Serve immediately.
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