Roast rhubarb with pistachio cake
- February 2015
- Serves 10-12
- Hands-on time 40 min, oven time 2 hours 40 min, plus cooling
Debbie Major serves her moist pistachio cake with tangy slow-roasted rhubarb and pistachio ice cream in this must-try dessert recipe.
- 28.9g (7.3g saturated)
- 30.6g (24.2g sugars)
If you’re short on time, you can add the pistachios without boiling and skinning them. You’ll have a slightly more textured but equally wonderful cake. You can also find nibbed pistachios, which are already skinned, in some Middle Eastern shops. They’re bright green and make beautiful decorations. They freeze well so it’s worth stocking up when you find them.
Debbie says: “You can serve the cake and the roasted rhubarb warm if you like, or leave them to cool first. If serving warm, you’ll need to gently heat the rhubarb in the hot oven just before serving.”
Make the pistachio cake up to 2 days in advance and keep well wrapped somewhere cool, or freeze for up to 1 month, well wrapped in cling film and foil.
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