Sweet spring rhubarb syllabub
1st Jan 2015 Recipes
A few scoops of this is the perfect end to a Sunday lunch. For a dinner party, spoon the chilled syllabub into a brandy-snap basket just before serving, or crumble some amaretti biscuits on top as a delicious garnish.
Ingredients:
- 450g rhubarb, sliced at 2 inches, on the diagonal
- 1 thumb-sized knob of ginger, peeled and grated
- 75g caster sugar
- 75ml white wine
- 300ml double cream
- 100ml Greek yogurt
- Optional: brandy-snap basket; tuile; amaretti biscuits, crumbled
Method:
- Put the rhubarb, ginger, caster sugar and white wine in a saucepan. Allow it to reach a gentle simmer and cook for 4–5 minutes, until the rhubarb is tender but still holding its shape.
- Drain the rhubarb and reserve the juice. Set aside to cool.
- Meanwhile, whip the cream and stir in the Greek yogurt. Fold in the rhubarb and 2tbsps of the reserved juice. Chill.
- Divide between 4 bowls or glasses and drizzle the remaining juice on top, or spoon into brandy-snap baskets or martini glasses.
