Heat the oven to 200°C (180°C fan).
Toss the rhubarb with the sugar and butter in a shallow tray.
Roast for 10–12 minutes, until just tender but still holding its shape.
Spoon the tray juices over the rhubarb and finish with the lemon juice.
—————
Dry roast the vermicelli in a pan until nutty and golden.
Bring a pan of water to the boil and cook the vermicelli until soft — just past al dente.
Drain off about three quarters of the water, leaving some in the pan.
Add the butter, sugar and vanilla, then mix well.
You should have a lovely buttery emulsion coating the vermicelli.
To Plate
Ladle the warm seviyan with some of the butter stock into bowls.
Top with the roasted rhubarb and a little of its sharp syrup.
Scatter over the pistachios and biscuit crumbs for crunch.
Finish with candied rhubarb garnish.
Candied Rhubarb Garnish
Make the syrup
Heat the sugar and water together until the sugar dissolves.
Allow to cool completely.
Prepare the rhubarb
Wash and trim the rhubarb. Using a vegetable peeler, slice into long thin strips.
Soak
Submerge the strips in the cooled syrup for 5–10 minutes.
Before baking, wipe most of the syrup off the strips with your fingers.
Dry – Heat the oven to 80°C.
Lay the strips flat on baking paper, ensuring they do not touch.
Bake for 20–30 minutes, until dry but still flexible.
Shape Remove from the oven and quickly curl around a spoon handle or skewer.
Leave for 10 minutes to set.
Heat the oven to 200°C (180°C fan).
Toss the rhubarb with the sugar and butter in a shallow tray.
Roast for 10–12 minutes, until just tender but still holding its shape.
Spoon the tray juices over the rhubarb and finish with the lemon juice.
—————
Dry roast the vermicelli in a pan until nutty and golden.
Bring a pan of water to the boil and cook the vermicelli until soft — just past al dente.
Drain off about three quarters of the water, leaving some in the pan.
Add the butter, sugar and vanilla, then mix well.
You should have a lovely buttery emulsion coating the vermicelli.
To Plate
Ladle the warm seviyan with some of the butter stock into bowls.
Top with the roasted rhubarb and a little of its sharp syrup.
Scatter over the pistachios and biscuit crumbs for crunch.
Finish with candied rhubarb garnish.
Candied Rhubarb Garnish
Make the syrup
Heat the sugar and water together until the sugar dissolves.
Allow to cool completely.
Prepare the rhubarb
Wash and trim the rhubarb. Using a vegetable peeler, slice into long thin strips.
Soak
Submerge the strips in the cooled syrup for 5–10 minutes.
Before baking, wipe most of the syrup off the strips with your fingers.
Dry – Heat the oven to 80°C.
Lay the strips flat on baking paper, ensuring they do not touch.
Bake for 20–30 minutes, until dry but still flexible.
Shape Remove from the oven and quickly curl around a spoon handle or skewer.
Leave for 10 minutes to set.
