Poached Yorkshire rhubarb with vanilla crème fraîche, blood orange, white chocolate and almond

Ingredients

Fruit & Vegetables

  • 200g of forced rhubarb, washed and woody stems removed
  • 1 blood orange, zested
  • 150g of forced rhubarb, washed
  • 2 slices of blood oranges, 3mm thick and cut from the centre of the orange to form discs
  • 1/2 orange, zested
  • 2 blood oranges

Store Cupboard

  • 60g of caster sugar
  • 40g of caster sugar
  • 1 vanilla pod
  • 1 bronze gelatine leaf
  • 2 tsp caster sugar
  • 1/2 bronze gelatine leaf
  • 30g of caster sugar
  • 250g of caster sugar
  • 55g of icing sugar
  • 55g of nibbed almonds, or chopped blanched almonds
  • 1 tbsp of plain flour
  • 20g of white chocolate, for decorating

Dairy

  • 170g of crème fraîche
  • 170g of whole milk
  • 45g of unsalted butter

Beverages

  • 100ml of blood orange juice, squeezed from approx. 2 blood oranges
  • 180ml of water
  • 1 tbsp of orange juice

Oils & Vinegars

  • 2 tsp lemon oil, ideally Sicilian lemon cold-pressed rapeseed oil