Cooking From Every Angle

Rhubarb Blood Orange

March 12, 2010 • 16 Comments

- Amanda

I love flavor combinations that rely on the vagaries of nature for their growing seasons to overlap. Undependable and fleeting, they're like the friend who you can never count on to show up but who always charms you when he does. You find them in asparagus and zucchini, lemon verbena and blueberries and at this time of year, rhubarb and blood orange.

It was around the time we decided to run a blood orange theme on the site that Rose Gray, the chef with Ruth Rogers of the River Cafe in London, died. And I was reminded of one of my favorite recipes from Gray and Rogers's books, a simple dessert of roasted rhubarb and blood orange glazed with vanilla bean seeds, sugar, and some of the fruits' own juices. Blood oranges and rhubarb also always seemed emblematic of Gray and Rogers's cooking style -- the brave flavors, the generosity, and a lusty palette not often seen on London's gray canvas.

Rhubarb Orange

Adapted from "Italian Two Easy: Simple Recipes From the London River Cafe" by Rose Gray and Ruth Rogers

Serves 4

  • 14 ounces rhubarb
  • 1 blood or navel orange
  • 2 vanilla beans
  • 3 tablespoons Demerara sugar
  • 2/3 cup creme fraiche

1. Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.

2. Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

From Our Friends
powered by ZergNet

Comments (16)

Default-small
Default-small
Hib_kitchen

over 4 years ago MyCommunalTable

It is easy to replant rhubard from a few plantings. Every house one of my siblings or I move into gets a fresh planting of rhubard from my mom. The orginal plant has been in my family over a hundred years. I think of its history everytime I pick some.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

How cool. I think rhubarb is one of the most beautiful plants in a kitchen garden. Also cardoons.

Dsc_0019_2

over 4 years ago KelseyTheNaptimeChef

I adore (adore!) rhubarb and usually combine it with strawberries, but I love the idea of the blood orange and vanilla. I have my last bag of frozen rhubarb from last summer and I am going to thaw some to try this!

Catherinejagers

over 4 years ago CatherineTornow

I'm about to have a rhubarb rendezvous. Oranges and Creme Fraiche are invited too.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

But will you go out on a second date?

Img__631-1_(1)

over 4 years ago thirschfeld

Tell Sarah that picture of the rhubarb rocks

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Will do! She took that last June when were just getting started.

Img__631-1_(1)

over 4 years ago thirschfeld

It is the simple things thatare oh so delicious. I can't wait to give this a try. Funny I h
the River Cafe never came across my radar and I read her obit in the Times and I said, "go get that book!" and now this recipe. Luckily Barnes and Noble is still open. I am out the door.

Cathybarrow_allrecipes_%c2%a9_2014

over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Gourmet published something similar to this recipe a few years back. They used the roasted rhubarb to top big fat rectangles of puff pastry, dolloped with creme fraiche.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I remember that -- very pretty, and would be so easy to adapt here. Even with regular tart pastry.

Ls

over 4 years ago gluttonforlife

I made this for dessert on Easter last year and it's a brilliant herald of spring.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Indeed.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Simple and delicious, as so many of the River Cafe recipes are. Thanks, Amanda.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, I didn't appreciate their books early on -- now a total convert. Just wish I could get porcini like they do.

4948_93516475196_676225196_1997019_7147399_n

over 4 years ago chez lady S

this sounds so delicious i love rhubarb , thanks for posting, must make it immediately

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You're welcome -- let me know how you like it.