rhubarb syllabub

sylabubgrated zest and juice 1 orange
100g caster sugar
6 stems young pink rhubarb, about 500g
2 cardamom pods
2 star anise

For the syllabub

280ml double cream or mascarpone
zest and juice 1 large lemon
3-4 tbsp Grand Marnier or dry sherry or white wine
100g caster sugar

Warm the orange juice in a pan and dissolve the sugar in it. Cut the rhubarb into thumb-length segments and cook in the orange juice with the zest, cardamom and star anise for 8-10 minutes, then cool. Remove the rhubarb and place in a sieve and catch the juices in a bowl. Find the star anise and cardamom and remove.

To make the syllabub, put the cream, lemon zest and juice, alcohol and sugar into a bowl and beat for a few minutes until the mixture becomes thick and light. Put the rhubarb into individual glasses, spoon over some of the syrup, then the syllabub mixture over the top and chill for a few hours before serving

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s