serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 400 g trimmed rhubarb, thinly sliced
- 2 tbsp caster sugar
- 2 tbsp cream
- 2 tbsp coconut cream
- 50 g sago
- Shredded pomelo segments and edible flowers, to serve
Jasmine syrup
- 150 g yellow rock sugar
- 3 tbsp jasmine tea
Instructions
To make the jasmine syrup, place the rock sugar and 150 ml water in a saucepan over medium heat and simmer until the sugar has dissolved. Add the jasmine tea, remove from the heat, cover and stand for 5 minutes. Strain the tea, discard the leaves, then refrigerate until cold.
Place the rhubarb and sugar in a saucepan and combine well. Set aside to marinate for 20 minutes. Place the pan over medium heat and cook for 10 minutes or until soft.
Combine the cream and coconut cream in a small jug and refrigerate until ready to serve.
Meanwhile, bring 1-litre water to the boil in a saucepan. Add the sago and boil for 6 minutes, stirring regularly. Remove from the heat, cover with a lid and stand for 10 minutes or until the white dots disappear.
Once the sago is ready, strain and rinse under cold water, then divide among serving bowls. Pour over the jasmine syrup, then top with the rhubarb, pomelo and edible flowers. Serve immediately, with the coconut cream on the side.
This recipe is from Series 2 of airing weeknights at 6pm on SBS. Episodes will be available after broadcast via . Join the conversation #TheChefsLine on Instagram , Facebook and Twitter . Check out for episode guides, cuisine lowdowns, recipes and more!
Cook's Notes
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.
