ROASTED RHUBARB AND BERRY SALAD WITH GINGER ORANGE DRESSING

This bright and breezy fruit salad is sure to become a favourite. Vibrantly festive, it really makes the most of the summer fruits.

Prep:
10 mins prep time + cooling time
Cook:
20 mins
Serves:
4-6

Ingredients

1 bunch rhubarb

Zest and juice of 1 orange

4 Tbsp sugar

5cm piece of ginger, peeled

1 punnet strawberries

½ punnet raspberries

3-4 Tbsp pomegranate arils

2 Farro ginger crunch biscuits, smashed

Method

Preheat the oven to 160°C.

Cut the rhubarb into 5cm lengths and arrange them in a baking dish in a single layer. Drizzle over the juice of ½ the orange and 2 tablespoons of the sugar. Bake for 15-20 minutes until just tender. Set aside to cool.

Finely cut the ginger into very thin threads and put into a saucepan with orange zest and remaining juice. Add the remaining 2 tablespoons of sugar and ¼ cup of water. Bring up to a simmer and cook for 2 minutes. Set aside to cool.

Cut the strawberries in half and put into the syrup for 15 minutes. Arrange the rhubarb on a platter, then add the strawberries, raspberries, and pomegranate arils. Drizzle with the remaining dressing and scatter over the crushed biscuits.