Rhubarb and blood orange.

How to get the best out of rhubarb this season | Food and Drink | Lifestyle | The Independent
"I believe that rhubarb – like many things in the kitchen – is best served simply.
I don’t like it too sweet (it feels like you’re trying to mask its true nature) and I don’t like it mushy.
So I decided to cook it slowly in the oven with a bit of sugar until tender but still retaining its shape.
There is something incredibly elegant about a stalk of rhubarb and I think that should be respected.
So a bit of kitchen magic – first season rhubarb with Italian blood oranges."
Rhubarb and blood orange with vanilla bean Greek yoghurt & toasted almonds.
Serves 3-4
Of course you can substitute regular oranges but do keep an eye out for blood oranges.
They are something special and give this dish a wonderful sweetness plus an unmatched pinky-red colour.

Blood Oranges.

Ingredient Spotlight: Blood Oranges | Williams-Sonoma Taste
Next time you’re making a salad or dessert with oranges, reach for blood oranges instead.
Store them at room temperature for several days or refrigerated in a plastic bag for up to 3 weeks.
Prep tips: Before peeling a blood orange, squeeze it between your palms or roll it on a countertop, pressing down firmly. This will make the orange a little juicier and easier to peel. To juice it, cut the orange in half and use a juicer or reamer to extract the liquid. You may also remove the zest from an orange or segment it before using in a recipe.
Uses: Savor the unique flavor of blood oranges by eating them fresh, either segmented or sliced in salads and salad dressings or as a topping for a dessert.
They are also delicious in preserves, such as a compote or marmalade (see a recipe below).
Recipe:

Rhubarb And Blood Oranges compote.

Nigel Slater's little rhubarb tarts, and rhubarb and blood oranges recipes | Life and style | The Guardian:
"Rhubarb And Blood Oranges"
Rhubarb and orange is an established pairing that turns up in jams, custard-based fools and sorbets.
Earlier in the week I took the partnership further, by baking the two together to produce a sweet-sharp breakfast compote (though it made a fine dessert, too).
A good start to a winter's day.

Serves 4

rhubarb 400g
blood oranges 6
sugar 3 tbsp

Trim the rhubarb and cut into short pieces.
Put it into an ovenproof dish.
Set the oven at 200C/gas mark 6.
Remove the peel from 4 of the oranges.
Slice the oranges.
You should get about 6 slices from each.
Tuck them amongst the rhubarb. Scatter over the sugar.
Squeeze the remaining 2 oranges into a jug and pour over the rhubarb.
Bake for 25-35 minutes in a covered dish.
Serve warm or thoroughly chilled.
'via Blog this'