Ingredients
1 cup rhubarb, chopped
1 cup blood orange juice
1 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon orange zest
1 tablespoon cornstarch
1/4 cup water
Method
1. Begin by boiling the chopped rhubarb with 1/4 cup of water in a saucepan. Cook until the rhubarb is soft, about 10 minutes.
2. Add sugar, vanilla extract, and salt to the rhubarb mixture. Stir until fully combined and then remove from heat.
3. Mix cornstarch with a splash of cold water in a small bowl. Combine this with the rhubarb mixture, then return to low heat for a couple of minutes until it thickens.
4. Let the mixture cool. While it’s cooling, whip the heavy cream in a separate bowl until it reaches soft peaks.
5. Fold in the blood orange juice and zest into the whipped cream gently. Spoon the cooled rhubarb mixture into serving glasses and top with the citrus cream.
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