These delicious ingredients make for a wonderfully different seasonal dessert. All the colour and goodness of rhubarb and orange only needs the addition of Meredith Dairy Fresh Goat Curd to bring it to life.

Serves 4

Ingredients:

  • 1 BUNCH RHUBARB, TRIMMED, WASHED AND CUT INTO 5CM LENGTHS
  • 2 ORANGES, PEELED AND SEGMENTED
  • FINELY GRATED ZEST OF ONE ORANGE
  • 1/2 CUP FRESH ORANGE JUICE
  • 1/4 CUP BROWN SUGAR
  • 1 VANILLA BEAN, SPLIT, AND SEEDS SCRAPED OUT
  • 2TSP ORANGE BLOSSOM WATER
  • 200G MEREDITH DAIRY FRESH GOAT CURD
  • 2TBSP CHOPPED PISTACHIOS
  • CRISP SWEET BISCUITS TO SERVE

Preparation:

In a small pan with a tight fitting lid, place the rhubarb, orange zest, juice, brown sugar, vanilla bean and seeds.

Bring to a gentle simmer with the lid on, cook for 2 minutes, then remove pan from the heat, take off lid and cool.

When cool, add orange blossom water, and combine gently with orange segments.

Serve topped with a generous spoonful of goat curd, scattered with pistachio nuts and a crisp sweet biscuit on the side.