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Watermelon and cantaloupe melon salad scented with verbena and served with baked rhubarb Recipe

Ingredients for people

  • Caster sugar : 150 g
  • Rhubarb : 150 g
  • Watermelon : 0.5 whole
  • Orange(s) : 1 whole
  • Water : 100 ml
  • Lemon(s) : 1 whole
  • Honeydew melon(s) : 3 whole
  • Fresh lemon verbena : 1 bunch
  • 1

    Preheat the oven to 180 degrees Celsius.

  • 2

    Zest the orange and the lemon. Squeeze the juice from the orange. Wash the rhubarb and cut into pieces about 5cm long and half a cm wide. Place on a baking tray and sprinkle the caster sugar over them. Place in the oven and bake for about 10 minutes. Remove from the oven and leave to cool.

  • 3

    Neatly cut the cantaloupe melon in half and remove the seeds. Use a melon baller or a teaspoon to scoop small balls out of the flesh. Scoop small balls from the watermelon flesh too, getting rid of any seeds. Cut the watermelon balls into small pieces.

  • 4

    Mix the orange juice, the citrus zest, the verbena and the caster sugar in a pan and bring to the boil. Bring to the boil and then reduce to a syrup. Place the chopped watermelon in a food processor, add the syrup and blitz to make a 'soup'.

  • 5

    Scrape out the two halves of the cantaloupe melon shell and then fill with the melon balls. Pour the 'soup' over the melon balls and finish with the rhubarb sticks.

  • 6

    Serve ice cold.

Chef's tip

«Serve the salad in the melon shell and then spoon individual helpings into glasses or verrines»

A lovely melon salad full of bright colours and scented with the delicate aroma of lemon verbena, finished with baked rhubarb sticks

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  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h

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