Obviously I should give up the idea of a whole Menu in Pink and go instead for easier things like photographing pink walls and pink glasses or simply a pink dessert..
Rose Carrarini’s Rhubarb and Orange is prepared in a moment, looks beautiful and has been so delicious that tomorrow I’ll go and buy more of those lovely sticks. Why not give it a try with lemon as well?
Rose Carrarini’s Rhubarb and Orange
5 sticks rhubarb, trimmed and cut into 7cm pieces
grated zest of 1 orange
about 150g sugar
Preheat oven to 180°C/350°F
Place the rhubarb in a baking dish and mix in the orange zest and sugar according to taste. You will need to add a fair amount of sugar as this will lift the flavour of the fruit and provide a little syrup.
Cover with foil and bake in the oven between 15 and 25 minutes, depending on the quality of the rhubarb. As soon as a knife slips easily into the fruit it is ready.
The longer the rhubarb reposes in the syrup, the nicer the colour. Enjoy!