The recipe today is from a chef I admire Anjum Anand, whose recipes are for the most amazing indian food. The pomegranate poached rhubarb is flavoursome, spicy and warming. The crunch of the spiced biscuits complements the soft rhubarb really well and are very moreish…it’s a good job the recipe makes plenty of them.
For this recipe it’s important to use real pomegranate juice (rather than a flavoured drink). I use POM wonderful juice, which is 100% pomegranate juice.
Preparation time: 15 minutes
Cooking time: 25 minutes
- 120g unsalted butter
- 80g muscovado sugar
- ½ tsp cardamom seeds (bashed up with a rolling-pin)
- 1 tsp ground cinnamon
- ½ tsp salt
- 120g plain flour
- 60g cornflour
- Preheat your oven to 180ºC and line a baking tray with parchment.
- Cream together the butter and sugar until light and fluffy.
- Add the spices and sift in the flours. Mix together until the mixture comes together into a ball.
- Divide the mixture into 12 equal pieces and roll into balls – they should be about the size of a walnut.
- Flatten each ball to about ¾cm deep and place on the lined baking tray.
- Bake for 25 minutes until golden around the edges then remove from the oven and leave to cool on a wire rack.
Preparation time: 5 minutes
Cooking time: 15 minutes
- 500ml pomegranate juice
- Juice and zest of 2 tangerines
- 1 stick of cinnamon
- 100g caster sugar
- 450g pink rhubarb – cut into 7.5cm batons
- Greek yoghurt
- A handful of chopped pistachio nuts
- Put a saucepan over a medium heat then add the pomegranate and tangerine juice, zest, sugar and cinnamon stick and bring to the boil.
- Turn the heat down and leave to simmer for 5 minutes. Then add the rhubarb batons and simmer for another 5 – 7 minutes until softened.
- Remove the rhubarb from the juice and set aside on a plate, then turn the heat up and reduce the juice until it’s slightly syrupy.
- Serve the rhubarb over a good helping of greek yoghurt, drizzle over some of the juice and top with a sprinkling of chopped pistachio nuts.