The mix of roasted rhubarb, juicy orange and vanilla-scented cream tumbled together with shards of crisp, nutty filo pastry and white chocolate sauce is simply sensational!

Serves 4-6



Ingredients:

1 sheet filo

2 teaspoons butter, melted

2 cups rhubarb, chopped into 4 cm lengths

1 tablespoon caster sugar

70g white chocolate, chopped roughly

2/3 cup cream

1 teaspoon vanilla extract

2 tbsp thick Greek yoghurt, unsweetened

2 oranges, segmented



Method:
 Preheat oven to 180 C. Line two baking trays with baking paper.
 Brush filo sheet with melted butter and sandwich between the lined trays. Bake for 5-10 minutes or until very golden brown. Remove and cool. Break into shards.
 Toss rhubarb in sugar and, using the same lined tray(s), roast the rhubarb for 15 minutes until softened. Set aside to cool.
 In a small pot heat a third of the cream to near boiling. Throw in chopped chocolate, cover with a tea towels and leave for 5 minutes before whisking to a smooth sauce. Cool.
 Whip remaining cream with vanilla to a soft whip consistency.
 To assemble: Choose small glasses, jars or bowl and layer up rhubarb, the cream mix, shards of filo, orange segments and topping it all off with the white chocolate ganache. Be prepared to be delighted!

Nici’s note: Plums (fresh or tinned) in place of the rhubarb are just as good in this recipe so feel free to mix it up!

The mix of roasted rhubarb, juicy orange and vanilla-scented cream tumbled together with shards of crisp, nutty filo pastry and white chocolate sauce is simply sensational! 
Serves 4-6 
 
Ingredients: 
1 sheet filo 
2 teaspoons butter, melted 
2 cups rhubarb, chopped into 4 cm lengths 
1 tablespoon caster sugar 
70g white chocolate, chopped roughly 
2/3 cup cream 
1 teaspoon vanilla extract 
2 tbsp thick Greek yoghurt, unsweetened 
2 oranges, segmented 
 
Method: 
<ol>
<li> Preheat oven to 180 C. Line two baking trays with baking paper.</li>
<li> Brush filo sheet with melted butter and sandwich between the lined trays. Bake for 5-10 minutes or until very golden brown. Remove and cool. Break into shards.</li>
<li> Toss rhubarb in sugar and, using the same lined tray(s), roast the rhubarb for 15 minutes until softened. Set aside to cool.</li>
<li> In a small pot heat a third of the cream to near boiling. Throw in chopped chocolate, cover with a tea towels and leave for 5 minutes before whisking to a smooth sauce. Cool.</li>
<li> Whip remaining cream with vanilla to a soft whip consistency.</li>
<li> To assemble: Choose small glasses, jars or bowl and layer up rhubarb, the cream mix, shards of filo, orange segments and topping it all off with the white chocolate ganache. Be prepared to be delighted!</li>
</ol>
Nici’s note: Plums (fresh or tinned) in place of the rhubarb are just as good in this recipe so feel free to mix it up!

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Advertisement