Jae Frew
Ingredients
Orange scented ice cream
Orange-poached rhubarb compote
Method
Orange scented ice cream
1.Beat half the sugar with egg yolks until thick and creamy (about 5 minutes).
2.In a separate bowl, beat remaining sugar and cream until thick.
3.Fold egg mixture into cream, then gently fold in orange zest and Cointreau.
4.Pour mixture into a clean container, then cover and freeze for at least 6 hours.
Orange-poached rhubarb compote
5.Preheat oven to 180°C.
6.Place rhubarb in a baking dish, then toss with orange juice and 1 tablespoon sugar. Bake, covered, for 15 minutes, then remove cover and bake for a further 5 minutes until tender.
7.Slice orange rind into thin strips. Place 1/2 cup sugar and 1 cup water in a pan over high heat. Stir to dissolve sugar, then bring to the boil. Reduce heat to medium, then add orange rind, simmering for 20 minutes or until softened. Allow syrup to cool.
8.Gently mix rhubarb, orange segments and sugar syrup together, then serve with orange-scented ice cream.
Double the compote mixture and you’ll have some left over to pour over your breakfast cereal.
Note
