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Raw cacao gateaux with sour rhubarb and vanilla caramel sauce

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Raw cacao gateaux with sour rhubarb and vanilla caramel sauce

Kirk Haworth's winning dish for this year's Great British Menu. A creative vegan dessert with sour rhubarb, vanilla caramel and a rich chocolate gateaux. Congratulations Kirk!

Ingredients

For the gateaux

For the poached rhubarb

  • 4 sticks rhubarb, cut into 1cm/½in slices
  • 500ml/18fl oz blood orange juice
  • 10g ground hibiscus

For the raw caramel

For the garnish