Blood orange and rhubarb? It took a great chef to come up with this unlikely combination. But it works..
This drink sums up everything that is wonderful about England's greatest vegetable chef, Jane Baxter. I first met Jane at the Riverford Farm Field Kitchen, where she was then head chef.
Riverford Farm is most famous for its veg box scheme - one of Britain's first and its biggest. But its Field Kitchen restaurant is just as impressive, in its quiet way. Essentially, it is a glorified barn in the middle of a field in Devon. There is one lunch service, with no choice. Guests sit hugger-mugger at long trestle tables, and serve themselves from huge platters - usually five or six different vegetable dishes and only one of meat.
The first time I ate there, I had my own little Damascene moment. I had never before eaten vegetables that felt so much like the star of the show. The meat seemed like no more than a garnish: a decorative frippery beside the jewel-like mounds of succulent veg. I asked to meet the chef who had wrought such miracles, and was introduced to Jane.
She looks like a milkmaid - but that's not the only reason I adore her. She is truly a culinary alchemist, marrying unexpected flavours to produce something simple but stunning. She helps me with these recipes, and we're writing a book of quick vegetarian recipes together.
This is a typical Baxter creation: beautiful, unusual and an instant classic. Drink it straight if you've got work to do, or you can add a little vodka or prosecco. Both work a treat - though not at the same time.
Make your own blood orange and rhubarb smoothie
Serves 4
150ml water
80ml maple syrup
1 tbsp grenadine
1 slice raw beetroot
Juice and zest of 3 blood oranges
400g rhubarb
1 tbsp natural yoghurt
Extra sugar (optional)
1 Place the water in a large, shallow pan with the maple syrup, grenadine, beetroot and a third of the orange juice and zest. Bring to the boil and simmer for 5 minutes.
2 Cut the rhubarb into 1-2cm pieces and add to the pan. Bring to the boil again, cover and simmer for about 5 minutes until the rhubarb is soft. Remove the beetroot and blend the rhubarb mix until smooth. Cool and chill.
3 Blend with the rest of the orange juice and the yoghurt until smooth. You may want to add a little more sugar or other sweetener at this point, but the drink should be fairly sharp.
4 Pour over ice in 4 glasses and serve.
• Recipe by Jane Baxter and Henry Dimbleby, co-founder of the healthy fast-food restaurant chain Leon (@henry_leon)
Picture: A blood orange drink should be fairly sharp