Citrus Rhubarb With Basil & Burrata Recipe

By Angela Casley
NZ Herald
Tangy rhubarb meets luscious burrata, complemented by a citrus-infused syrup. Photo / Babiche Martens

Your burrata could use some citrusy rhubarb and figs.

Rhubarb is so versatile, here it’s paired with soft burrata cheese that will melt in your mouth. The citrus just takes it to another level. Serve this as a starter for a beautiful autumnal dinner.


Serves 2

1 cup orange juice

½ cup caster sugar

2 stalks rhubarb, cut 8cm pieces

1 fig, cut into wedges

1 burrata ball

Drizzle of orange or lemon oil

½ cup basil leaves
  1. Place the orange juice and sugar into a frying pan. Slowly bring to a simmer. Add the rhubarb, cooking for 8 minutes or until softened but holding its shape. Remove the rhubarb to cool. Continue to cook the juice until it becomes syrupy. Pour into a container. Cool completely.
  2. Place some rhubarb, sliced figs, and burrata on two serving plates. Add a drizzle of orange syrup or lemon oil and a few basil leaves. Enjoy.

More great starters

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Salmon ceviche in crisp cos leaves. These little parcels are quick, impressive, and refreshing.

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Light and crispy prawns with spicy sriracha mayo. Did we make these prawns with an air fryer? Yes. Do they taste great? Also yes.

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