| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food8 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Thin.stalked champagne rhubarb; (1lb 2oz) |
| 1 1/4 |
|
Cm; (1/2 inch) piece of |
|
|
; fresh ginger |
| 2 |
|
Whole star anise; (2 to 3) |
| 150 |
ml |
Water; (5fl oz) |
| 2 |
|
Limes; Juice of |
| 75 |
g |
Caster sugar; (3oz) |
| 1 |
lg |
Or 2 small ripe mangoes |
|
|
Few mint leaves to decorate |
INSTRUCTIONS
Preheat the oven to 170°C/325°F/gas mark 3.
Slice the rhubarb across at 5cm (2 inches) intervals, if the slices are a
bit thick, slice them in half lengthways too.
Peel the ginger, cut it in half and slice in to small, very thin pieces.
Put the rhubarb, ginger and star anise in a casserole dish.
Put the water, lime juice and sugar into a saucepan and bring to the boil,
stirring until the sugar has dissolved. Boil fiercely for 2 minutes, then
pour onto the rhubarb. Cover the casserole and put on the centre shelf of
the oven for about 1 1/2 hours, until the rhubarb is very soft.
Remove from the oven, cool slightly, then spoon into a wide glass serving
bowl or individual bowls.
Cut open the mangoes and cut the flesh off the stone, then skin them and
slice into thin strips. Mix the mango strips with the rhubarb without
breaking it up too much, then chill.
Before serving, decorate with mint leaves and ensure that the star anise
are visible near the top.
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