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Orange, Rhubarb and Apple Gratin
2 c Rhubarb; cut into 5 cm (2 inch) pieces
1/2 c Orange juice or water
1/3 Vanilla pod; cut lengthwise
3 tb Sugar
1 lg Orange
2 Egg yolks
3 tb Whipped cream
Peel off hard rhubarb skin. Peel, quarter and core apples. Cut apple
quarters in half.
Place pieces of apple in a saucepan with orange juice, the vanilla pod and
the sugar. Bring to the boil and cook for 2 minutes.
Add rhubarb and cook until just soft.
Peel and segment orange.
Arrange apple, orange and rhubarb, attractively in the gratin dish,
draining their juice into a bowl.
Whisk this warm juice with egg yolks for 1 minute until a little creamy,
then gently mix in whipped cream.
Pour this preparation over fruit and place under a hot grill until the
creamy preparation becomes golden on top.
Serve immediately or keep and reheat a little in a warm oven just before
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