Rose water roasted rhubarb, topped with candy floss, pistachios and accompanied with chocolate covered strawberries – heaven.  I have nothing else to add.

  • LEVEL: Easy
  • Prep: 20 Mins
  • Cook: 25 Mins
  • SERVES: 2
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan

Ingredients 

2 rhubarb stalks, cut unto 4cm sticks
1 tbsp. rose water
2 tbsp. caster sugar
20g candy floss (try Pariya Pashmak Rose)
2 tbsp. pistachios, chopped
200g strawberries, washed and dried
200g dark cooking chocolate
greek yoghurt, to serve

Method

1. Preheat the oven to 180C.  Put the rhubarb sticks into a medium sized bowl and coat with rose water and caster sugar. Place in a baking tray and roast for 20-25 minutes (make sure they are soft, but still retaining the stick like shape).

2. While the rhubarb is roasting turn to the strawberries. First, melt the chocolate. Fill a saucepan with an inch or two of water and bring to a simmer (medium heat). Roughly break the chocolate into pieces and place in a heat proof bowl. Stir the chocolate occasionally, ensuring that it all melts.

3. Dipping. Line a baking tray with grease proof paper/ parchment, ready to put the dipped strawberries on. Working one strawberry at a time, grasp the strawberry by the stalk and dip into the chocolate – swirling the strawberry to fully coat. Place each dipped strawberry on the parchment and repeat the process until complete. Let the strawberries sit until the chocolate has hardened.

3. Arrange the rhubarb and strawberries on a plate (or parchment on a plate – looks great), scatter the pistachios and sprinkle the floss. Serve with lashings of greek yogurt.

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