Ingredients
-
- 400g/14oz
rhubarb, cut into 7.5cm/3in lengths - 2
oranges, zest and juice - 3 tbsp
caster sugar - 15g/½oz fresh
yeast - 75ml/3fl oz warm
milk - 2 free-range
eggs - 75g/3oz unsalted
butter, softened, plus extra for greasing - 125g/4½oz
plain flour - 300ml/11fl oz
double cream
- 400g/14oz
- For the syrup
-
- 150g/5oz light soft
brown sugar - 250ml/9fl oz water
- 100ml/3¾fl oz dark
rum
- 150g/5oz light soft
Preparation method
-
Preheat the oven to 200C/400F/Gas 6.
-
Place the rhubarb into a roasting tin and sprinkle over the orange zest, juice and two tablespoons of the sugar.
-
To serve, place a soaked rum baba into the centre of each of six serving plates. Fill the centre of each rum baba with a spoonful of the rhubarb cream. Pile some of the remaining roasted rhubarb on top of the baba, then finish with another spoonful of rhubarb cream.
Required techniques
James Martin recipes from Saturday Kitchen
1-2 hours preparation time
30 mins to 1 hour cooking time
Serves 6
