Eating In

This recipe comes from ‘Roast Chicken and other Stories’ by Simon Hopkinson,

900g/2lbs rhubarb
310g/1oz caster sugar
grated rind of one orange
350ml/12fl oz double cream

Preheat the oven to 190ºC/375ºF/Gas 5. Mix together the rhubarb sugar and orange rind in an ovenproof dish. Do not add water. Cover and bake for 45 minutes to one hour until the fruit is completely soft. Drain in a colander and reserve the juice. Puree the fruit until totally smooth, then chill the reserved juice and the puree until very cold. Whip the cream in a large chilled bowl until the whisk forms ribbons. Carefully fold and stir in the rhubarb puree and some of the juice so the mixture is streaked like a raspberry ripple. Serve.