An indulgent treat, marrons glacés (candied chestnuts) are drenched in a sugar syrup that endows them with an almost fudgy character. They turn a very simple fruit compote into a luxurious pudding.
Serves 4
500g rhubarb
3 oranges
About 50g caster sugar
8–12 large marrons glacés
Trim the rhubarb, cut into 2–3cm chunks and place in a pan large enough to take it pretty much in a single layer. Finely grate the zest from one of the oranges over the rhubarb.
Slice all the peel and pith away from all 3 oranges. To do this, cut a slice off the base of each and stand the orange on a board. Then use a sharp knife to cut down through the peel and pith, slicing it away completely, in sections. Now, working over a bowl to catch the juice, slice the segments of orange out from between the membranes, dropping them directly into the bowl. Discard any pips as you go.
Squeeze out the remaining juice from the orange membranes into the pan of rhubarb and add the juice from the bowl of segments too. Add the sugar, stir together and leave for 15 minutes so the sugar starts to dissolve and draw some juice from the rhubarb.
Place the pan over a medium-low heat and bring to a very gentle simmer. Cook until the rhubarb is tender, stirring carefully once or twice. This can take as little as 8–10 minutes, but it might be a bit longer. Ideally you want the rhubarb to hold its shape, but don’t worry if it starts to break down a bit.
Leave the rhubarb to cool completely, then combine with the orange segments. Taste and add a little more sugar if needed, then refrigerate.
To serve, spoon the rhubarb and orange compote into a large glass serving bowl or individual bowls and crumble over the marrons glacés.
PLUS ONE A spoonful of thick, plain yoghurt or crème fraîche goes well here.
MINUS ONE Leave out the marrons glacés and have the rhubarb and orange as a healthy breakfast, with granola, muesli and/or plain wholemilk yoghurt.