Bright, tangy, and just a little spiced, this Rhubarb & Mandarin Pudding is the perfect way to celebrate seasonal flavours. Mandarins come into season in April, and rhubarb from May, making this a deliciously fresh dessert to enjoy with a dollop of cream.
Recipe by Adelaide’s Finest
Ingredients
- 800 grams rhubarb, cut into 2-inch pieces
- 2 mandarins (zest and juice)
- 10 grams fresh ginger, finely grated
- 100 grams butter
- 200 grams caster sugar
- 2 large eggs, separated
- 100 grams self-raising flour, sifted
- 120 milliliters buttermilk
- 50 grams icing sugar
Steps
- Pre-heat oven to 180C. Use a large 1.5 – 2 litre oven dish.
- Place the rhubarb and grated ginger in the large baking dish, sprinkle over half of the sugar and pour over the mandarin juice.
- Cover with foil and bake for 15 minutes (or until tender).
- Place the cooked rhubarb in the baking dish, with the juices.
- Cream the butter, sugar, mandarin zest and egg yolk. Fold in the sifted flour and butter milk.
- Whip the egg whites to soft peaks and gently fold through.
- Pour over the rhubarb and bake for 25-30 minutes until golden.
Dust with icing sugar and serve with double cream. Grab a spoon and enjoy!
For more recipes from Adelaide’s Finest: adelaidesfinest.com.au
Follow KIDDO on Instagram and Facebook, and subscribe to our weekly newsletter