Tuesday, 2 November 2010

Rhubarb & Amaretti Biscuits


 This is the forth in our series of video recipes presented by chef Julian Briercliffe

Click on picture for a larger image

You will need...

Juice of 1 orange
Ginger (grated)
Creme Fraiche
Amaretti Biscuits (crushed)
Soft Brown Sugar (4 to 5 tablespoons)
Tin Foil
Pre heat oven to 150C

Place rhubarb in an oven proof dish, add the grated ginger, orange juice and sugar.
Cover with tin foil  and place in the oven for 15 to 20 minutes.

Remove from oven and remove tin foil.
Place in fridge and allow to cool.

Serve in a glass or small dish.
Layer the rhubarb, creme fraishe and biscuits, top with an amaretti buiscuit and a pice of rhubarb.

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