Obviously I should give up the idea of a whole Menu in Pink and go instead for  easier things like photographing pink walls and pink glasses or simply a pink dessert..
Rose Carrarini’s Rhubarb and Orange is prepared in a moment,  looks beautiful and has been so delicious that tomorrow I’ll go and buy more of those lovely sticks. Why not give it a try with lemon as well?

Rose Carrarini’s  Rhubarb and Orange
5 sticks rhubarb, trimmed and cut into 7cm pieces
grated zest of 1 orange
about 150g sugar

Preheat oven to 180°C/350°F

Place the rhubarb in a baking dish and mix in the orange zest and sugar according to taste. You will need to add a fair amount of sugar as this will lift the flavour of the fruit and provide a little syrup.

Cover with foil and bake in the oven between 15 and 25 minutes, depending on the quality of the rhubarb. As soon as  a knife slips easily into the fruit it is ready.

Chill.

The longer the rhubarb reposes in the syrup, the nicer the colour.  Enjoy!