大象传媒

Rhubarb and Pistachio Sponge with Rose Petal Cream

• 500g chopped rhubarb
• 125g castor sugar
• 50ml grenadine

Place the ingredients in a saucepan, bring to the boil and then simmer gently until the rhubarb is just soft.

Drain off the juices and reserve.

Place the rhubarb in a lightly buttered baking dish.

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Pistachio Sponge

• 110g soft butter
• 110g castor sugar
• 30g pistachio nuts
• 30g ground almonds
• 60g self raising flour
• 2 eggs

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Set oven to 180oc.

Beat the butter and sugar until pale and fluffy.

Add the eggs one at a time and then fold in the flour and nuts.

Spoon onto rhubarb and bake for about 45 minutes or until golden and an inserted skewer comes out clean.

Serve warm.

Rose Petal Syrup

• 125g rose petals
• 750g castor sugar
• 350ml water
• juice of 1 lemon

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Pick the petals from the roses ( I usually cut them at the top of the steam with scissors) and wash in cold water. Pat dry on kitchen paper.

Place in a bowl and add 250g of the sugar. Scrunch up in your hands, cover with cling and leave overnight.

Place the remaining sugar, water and lemon juice in a saucepan and bring to the boil.

Add the rose petal mixture and simmer for about 30 minutes or until syrupy.

Strain through muslin and bottle in sterilized jars.

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Rose Petal Cream

• 200ml whipping cream
• 200ml yoghurt
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• 4 tablespoons rose petal syrup
• reserved juices from rhubarb

Boil the rhubarb juices to a thick syrup and cool.

Lightly whip the cream and fold in the yoghurt, sugar and vanilla.

Fold in the rose petal syrup and rhubarb syrup.

Serve with the warm sponge.