You need 6 buttered individual gratin dishes or a large gratin dish serving 6 people for this classic French dessert, gratin à la rhubarbe et aux framboises.
1 kg rhubarb
50 g melted butter
50 g sugar
300 g raspberries
2 tbsp orange juice
2 tbsp finely grated lemon zest
2 egg yolks
1 cup whipped cream
2 tbsp icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C.
Trim the rhubarb and peel the hard skin. Cut the rhubarb into 5-6 cm pieces, about 1.5 cm thick. Toss the rhubarb with the melted butter and then with the sugar.
Place the rhubarb neatly in an oven dish and bake in the preheated oven for about 10 minutes until the rhubarb is soft. Transfer the rhubarb to the buttered gratin dish and fill the gaps with a few raspberries.
Combine the orange juice, lemon zest and egg yolks in a bowl. Place the bowl over a saucepan of almost simmering water and whisk the yolks continuously until the preparation is creamy and light. It takes a few minutes.
Remove the bowl from the heat and gently fold in the whipped cream.
Spread the egg and cream mixture over the top of the fruit and dust with icing sugar.
Place under a hot grill and remove when the top is golden. Serve immediately.