Bircher, orange & star anise-poached rhubarb, strawberries, toasted macadamia
Bircher, rhubarbe pochée a l’orange et a l’anis étoile, fraises et macadamia
Ingredients
Bircher muesli: 500 g raw muesli 200 ml apple juice 400 ml natural Greek yoghurt 1 apple, grated 100 g fresh or frozen blackberries Poached rhubarb: 250 ml orange juice 150 g white sugar 4 pieces star anise 400 g rhubarb, cut into 6 cm batons To serve: 1 punnet strawberries ½ cup toasted macadamia nuts micro mint leaves
Method
For the bircher muesli, combine all the ingredients in a bowl, cover and leave to soak overnight in the refrigerator. For the poached rhubarb, bring the orange juice, sugar and star anise to the boil in a saucepan. Place the rhubarb into the poaching syrup and simmer for 2 minutes. Keep the rhubarb batons tender, but do not overcook. Remove the pan from the heat and allow the rhubarb to cool in the syrup. To build the plate, spoon the bircher muesli into a serving bowl. Add the strawberries, rhubarb batons and toasted macadamia nuts. Drizzle with the poaching syrup to finish. Garnish with micro mint leaves.
Candidate Images