Baked Rhubarb with Lemon Sponge and Acidulated Cream Recipe
Baked Rhubarb with Lemon Sponge and Acidulated Cream Recipe
Sponge
3 large eggs
85g caster sugar
60g flour, sifted
30g ground almonds
zest of 1 lemon
Preheat the oven to 200°C
Line a shallow ovenproof tray with baking paper
Beat the eggs and sugar until very thick and pale.
Fold in the flour, almonds and zest and pour onto the paper-lined tray.
Place in the oven for 10 minutes or until a skewer comes out clean when inserted into the middle.
Remove from the oven and cool.
Reserve.
Rhubarb
7 sticks rhubarb, sliced into 5cm pieces
250ml white wine
3 tablespoons caster sugar
300ml cream,
3 tablespoons lemon juice
¼ cup sliced almonds, toasted
handful of freeze dried raspberries (optional)
Preheat the oven to 200°C
Put the rhubarb side by side in an ovenproof dish just big enough to hold it.
Pour the wine over it and sprinkle the sugar over everything.
Place in the oven for 10 minutes or until the rhubarb is tender but not collapsing.
Remove from the oven and cool
Put the cream and lemon juice into a bowl, don’t stir but reserve 10 minutes. Stir slowly and it will thicken.
Assembly.
Break the sponge into large bite sized pieces and place on a serving platter.
Put the rhubarb and its juice on top.
Drizzle some of the cream on top. Serve the rest in a bowl.
Sprinkle the raspberries and almonds on top.
Serves 6.
