Poached Rhubarb and Orange with Pistachios and Goat Curd
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 people
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
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.