This stunning dessert is the perfect combination of blood orange and forced rhubarb – two highly seasonal ingredients that offer a colourful punch of sweetness towards the end of winter and beginning of spring. Served with a snappy almond biscuit on top, it requires some forward planning to pull off; take your time in the kitchen, however, and you'll be rewarded with a knockout dish to end any meal.
Note that some of the more time-consuming elements (like the candied orange and rhubarb purée) are only needed to top the biscuit, so to make this dish easier you could simply focus on what's in the glass and serve with shop-bought biscuits or your own simpler biscuit recipe (it's nice to have something crunchy to enjoy with it, however).
See the full recipe here: https://www.greatbritishchefs.com/recipes/rhubarb-blood-orange-creme-fraiche-recipe

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