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Add a little zing to spring with these
fresh and vibrant recipes
WARM ORANGE CAKE
WITH ROASTED RHUBARB
2 Beat the butter and sugar in a bow
pale and creamy. Add the eggs, one at a
time, and beat well. Sift in the flour and
baking powder, add the polenta or almonds
and the zest and juice of 1 orange; fold in.
3 Spoon into the tin; level the surface. Bake
for 40 mins until risen, golden and a skewer
inserted into the cake comes out clean.
Remove from the oven but leave in the tin
4 Increase the oven temperature to gas 6,
200°C, fan 180 C. Arrange the rhubarb on
a baking tray. Pour over the remaining
orange juice, add the sugar and toss to
coat. Roast for 10 mins until just tender
Cool on the tray for 5 mins.
5 Turn out the cake. Top with rhubarb, spoon
the juices over and scatter with pistachios.
Serve with crème fraîche, if you like.
Most British forced rhubarb is grown
in the famous 'Rhubarb Triangle',
an area in West Yorkshire between
Wakefield, Morley and Rothwell.
Takes 1 hr 10 mins Cost per serve 49p
freeze cake only
Forced rhubarb is grown in the dark 200g butter, softened, plus extra
during winter, which 'forces' it to grow for greasing
quickly in search of light. It's vibrant 200g caster sugar
pink in colour and has a more delicate 4 eggs
flavour than the field-grown variety.150g plain flour
Rhubarb was originally grown
Siberia, and used as a medicine by the
Chinese over 4,000 years ago.
2 tsp baking powder
150g polenta or ground almonds
oranges, zested and juiced
During World War Il the price of 400g rhubarb, cut into 6cm lengths
rhubarb was controlled to ensure that 40g caster sugar
most people could still afford it.
e Although a vegetable, rhubarb
is usually treated like a fruit, and
sweetened to balance its naturally
tart flavour. Stewed with orange juice, 1 Preheat the oven to gas 3, 170 C,
ginger and sugar, it's delicious folded fan 150 C. Grease a 23cm round
through a mix of yogurt and whipped springform tin and line with
cream for a rhubarb fool
1 tbsp shelled pistachios, finely
crème fraîche, to serve (optional
Each slice contains
EnergyFat Saturates Sugars Salt
9g 22g 0.2g
46% 1 25%
of the reference intake. See page 8.
Carbohydrate 41g Protein 5g Fibre 1g
nonstick baking paper.
For more delicious rhubarb recipes, visit tesco.com/realfood