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Rhubarb with pistachio praline
Rhubarb with pistachio praline
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ingredients:
  • 40g (2 tbsp) butter
  • 2.50 gm ground cinnamon
  • 1 bunch (about 850g) rhubarb, trimmed, cut into 2cm lengths
  • 80g (1/3 cup) caster sugar
  • 60ml (1/4 cup) fresh orange juice
  • 250ml (1 cup) thickened cream
  • 12.00 gm icing sugar
  • Vegetable oil, to grease
  • 75g (1/2 cup) pistachio nuts, shelled
  • 115g (1/2 cup) caster sugar
  • 250ml (1 cup) water
Instructions:
  • In a large saucepan over medium heat, melt the butter until it turns foamy. Stir in the cinnamon and cook for about 30 seconds, or until it becomes fragrant, stirring occasionally.
  • Combine rhubarb, sugar, and orange juice in a pan. Stir and cook for 3 minutes until sugar dissolves. Cover, simmer for 6 minutes until rhubarb is pulpy. Let cool for 10 minutes, then refrigerate while making praline.
  • Prepare the pistachio praline by greasing a baking tray. Toast the pistachios in a non-stick pan over medium heat for about 2 minutes until lightly toasted. Spread them out in a single layer on the prepared tray and set aside.
  • In a small saucepan, combine sugar and water, stirring over low heat until sugar dissolves. Increase heat to medium-high and bring to a boil. Let it boil without stirring for 5 minutes until it turns golden. Occasionally brush down the sides of the pan with a water-dipped pastry brush. Remove from heat once bubbles subside. Pour the hot toffee evenly over pistachios on a baking tray. Let it cool and set for 15 minutes. Break the toffee into large pieces, then pulse in a food processor until coarsely chopped. Set aside.
  • Whip cream and icing sugar together with an electric beater until soft peaks form in a medium bowl.
  • Layer half of the rhubarb and whipped cream equally into six 185ml glasses. Sprinkle 1 tablespoon of praline on top. Repeat the layering with the remaining rhubarb and cream. Finish off with a sprinkle of the remaining praline. Serve immediately.

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