A lovely, light and delicious recipe for a lot of rhubarb
Apple and rhubarb purée with almond brittle
Serves 4
For the purée:
400g rhubarb
2 tbsp sugar
3 tbsp orange juice
500g sweet apples, such as Cox's
For the brittle:
50g skinned almonds, or halved pecans if you prefer
75g caster sugar
5 tbsp water
You will also need a non-stick baking sheet.
To make the purée, cut the rhubarb into short pieces, scatter over the sugar and the orange juice and bake for 20-25 minutes at 200C/gas mark 6 till soft enough to crush. (You can cook it over a moderate heat if you prefer.) Mash with a fork. While the rhubarb is cooking, peel the apples, core them and cook with a couple of tablespoons of water, no sugar, over a moderate heat. Crush to a purée with a fork.
To make the brittle, tip the nuts into a shallow pan and toast over a high heat for a minute or 2 till golden. Put the sugar into a small saucepan with the water and bring to the boil. Leave to bubble fiercely, without stirring, until the syrup changes to a rich brown. Tip in the toasted nuts, then pour the mixture carefully on to a lightly oiled non-stick baking sheet and leave to harden.
Smash the brittle into small pieces and set aside. Serve the 2 crushed fruits mixed together and scattered with almond brittle.