February 16, 2013 by dgarnett2013
Rhubarb Syllabub: British Food by Mark Hix, adapted by DG
For the rhubarb
- 250g young rhubarb, trimmed and cut into 2cm pieces
- 150g caster sugar
- 1-2 tabs grenadine or raspberry liquor
For the syllabub
- 200ml double cream
- 50g caster sugar
- Juice of half a lemon
- slug of sherry or sweet wine
Cook the rhubarb with the sugar and booze in a covered pan over a low to medium heat, stirring occasionally, until the rhubarb is soft, about 10 – 15 minutes.
Tip into a strainer over a bowl, the return the juice to the pan and simmer until reduced by half and thickened. Stir back into the rhubarb and leave to cool.
To make the syllabub: whisk together the double cream, sugar, lemon juice and wine or sherry in an electric mixer until standing in soft peaks.
Spoon into glasses and chill for an hour or so. Before serving, spoon rhubarb on top. Don’t overfill glasses with the syllabub – it is very rich and needs plenty of rhubarb to make this dish work.
Tia and Rose.