Name: Rhubarb & Vanilla Dome
Prep time: 1 h 10 min
Cook time: 45 min
Yield: 8
Ingredients: For the rhubarb compote; 250g/9oz pink rhubarb, peeled and cut into 2cm/¾in pieces; 2 tbsp unrefined golden caster sugar (eg Billington’s); For the vanilla tonka cream; 1 Nielsen-Massey vanilla pod; 275ml/10fl oz whipping cream; 1 tonka bean; 2 gelatine leaves; 4 medium egg yolks; 40g/1½oz unrefined light muscovado sugar (eg Billington’s); For the poached rhubarb; 500g/1lb 2oz pink rhubarb; 1 Nielsen-Massey vanilla pod; 500ml/18fl oz water; 250g/9oz unrefined golden caster sugar; For the olive oil sponge; 75g/3oz eggs; 120g/4¼oz unrefined golden caster sugar; 2 tsp Nielsen-Massey Pure Vanilla Bean Paste; 4 tbsp double cream; 2 tbsp extra virgin olive oil; 90g/3¾oz plain flour, sieved; 1 tsp baking powder, sieved; For decoration; 150ml/¼pt apricot conserve, sieved; 150g/5oz raspberries; 15 edible flowers; A handful micro herbs

VMG Recipes