Poached rhubarb with mango and star anise

4 servings

Ingredients

Quantity Ingredient
500 grams Thin–stalked champagne rhubarb; (1lb 2oz)
1¼ Cm; (1/2 inch) piece of
; fresh ginger
2 Whole star anise; (2 to 3)
150 millilitres Water; (5fl oz)
2 Limes; Juice of
75 grams Caster sugar; (3oz)
1 large Or 2 small ripe mangoes
Few mint leaves to decorate

Directions

Preheat the oven to 170øC/325øF/gas mark 3.

Slice the rhubarb across at 5cm (2 inches) intervals, if the slices are a bit thick, slice them in half lengthways too.

Peel the ginger, cut it in half and slice in to small, very thin pieces.

Put the rhubarb, ginger and star anise in a casserole dish.

Put the water, lime juice and sugar into a saucepan and bring to the boil, stirring until the sugar has dissolved. Boil fiercely for 2 minutes, then pour onto the rhubarb. Cover the casserole and put on the centre shelf of the oven for about 1½ hours, until the rhubarb is very soft.

Remove from the oven, cool slightly, then spoon into a wide glass serving bowl or individual bowls.

Cut open the mangoes and cut the flesh off the stone, then skin them and slice into thin strips. Mix the mango strips with the rhubarb without breaking it up too much, then chill.

Before serving, decorate with mint leaves and ensure that the star anise are visible near the top.

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