FEATURE RECIPE
Rhubarb budino

Rhubarb budino

Serves 8

Cooking Time Prep 15 mins, cook 50 mins



55 gm   (¼ cup firmly packed) light brown sugar
140 gm   butter, softened
300 gm   rhubarb
220 gm   (1 cup) raw caster sugar
1   orange, finely grated rind only
3   eggs, separated
50 gm   glacé ginger, coarsely chopped
150 gm   (1 cup) plain flour
1 tsp   baking powder
2 tsp   ground ginger
60 ml   (¼ cup) orange juice
To serve:   mascarpone


1 Preheat oven to 175C. Heat brown sugar, 20gm butter and 1 tbsp water in a flame-proof 22cm x 12cm loaf pan over medium heat, stirring until sugar dissolves (1-2 minutes). Cut rhubarb into lengths to fit base of pan and place snugly beside each other over caramel.
2 Using an electric mixer, beat remaining butter, caster sugar and orange rind until pale and creamy, add egg yolks one at a time, beating well after each addition, add glacé ginger, stirring to combine. Sift dry ingredients together and add to egg mixture in 2 batches, alternating with half the orange juice. Beat eggwhites until stiff peaks form, add to batter in 2 batches and fold gently to combine. Spoon over rhubarb, level top and bake until a skewer withdraws clean (40-45 minutes). Stand for 10 minutes, turn out onto a platter and serve warm or at room temperature with mascarpone passed separately.


RECIPE Gourmet Food Team PHOTOGRAPHY William Meppem STYLING Megan Morton

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