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Rhubarb Orange and Ginger Puree

1Bunch Rhubarb
1 Large Orange
2 Pieces Stem Ginger (from a jar)
3 Tablespoons Honey

Cut the leaves from the rhubarb, rinse under a tap and cut it into small pieces.
Chop the pieces of Ginger up finely.
Grate the zest and squeeze the orange.
Mix the rhubarb, orange zest, ginger and honey together.
Cook these in a microwave in a covered bowl until tender
Or
Put all the ingredients into a pan and cook, covered in a pot on a gentle heat until soft.
Puree the mixture and leave to cool.
You can serve this as it is as a delicious wake-me-up
A spoonful is very good stirred into fresh porridge.
Or
You can mix it with equal quantities of yoghurt,(preferable Greek).
For a complete change for breakfast you can dip some boned fresh mackerel fillets in egg and then in pinhead oatmeal and fry in olive or sunflower oil until brown and crisp.
These are delicious when eaten with a spoonful of the rhubarb puree as a garnish. (The French have been serving gooseberries with mackerel for years)



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef