Obviously I should give up the idea of a whole Menu in Pink and go instead for easier things like photographing pink walls and pink glasses or simply a pink dessert..
Rose Carrarini's Rhubarb and Orange is prepared in a moment, looks beautiful and has been so delicious that tomorrow I'll go and buy more of those lovely sticks. Why not give it a try with lemon as well?
Rose Carrarini's Rhubarb and Orange
5 sticks rhubarb, trimmed and cut into 7cm pieces
grated zest of 1 orange
about 150g sugar
Preheat oven to 180°C/350°F
Place the rhubarb in a baking dish and mix in the orange zest and sugar according to taste. You will need to add a fair amount of sugar as this will lift the flavour of the fruit and provide a little syrup.
Cover with foil and bake in the oven between 15 and 25 minutes, depending on the quality of the rhubarb. As soon as a knife slips easily into the fruit it is ready.
Chill.
The longer the rhubarb reposes in the syrup, the nicer the colour. Enjoy!
This is the prettiest shade of pink I've ever seen!
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