500grhubarb cleaned, leaves removed, stalks chopped into even 3 cm chunks
125gbrown sugar
1orangezested
1teaspoonground cinnamon
For the halva:
125gbutterunsalted
1cupsemolina
1cupbrown sugar
2cupswater
¾cupwalnutsshelled
½cupslivered almonds
1orangezested
½teaspoonground cinnamon
¼teaspoonground cloves
Instructions
For the rhubarb compote:
Preheat your oven to 170 deg C.
Place the rhubarb, orange zest and cinnamon in a baking dish and stir everything until well combined.
Cover your baking dish and cook for 45 mins - until the rhubarb is soft and jam like in consistency.
Allow to cool before serving.
For the halva:
Melt the butter over a medium high heat in a saucepan. Add the semolina and continue stirring until the semolina turns into a lovely toasted, golden colour. Do not over cook this as it will taste bitter.
Add the sugar, spices and nuts and give everything a good stir. Add the water very gently and stir continuously.
The halva is ready when it has thickened and comes away from the sides of the pan.
Pour into a 16cm large dariole mould and cover with a plate until it has cooled slightly and set (I did this for 10 mins).
Turn onto a plate and serve it up with some rhubarb compote.
Notes
Any semolina will do. You can also substitute the butter with olive oil.