Label
All
0
Clear all filters

Rhubarb Danishes

banner
Preparation info
  • Makes

    36

    • Difficulty

      Easy

Appears in

By Paul Allam and David McGuinness

Published 2009

  • About

This is a lovely way to cook rhubarb, intensifying its flavour and colour. In-season plums are the other fruit we regularly cook in this way; the sugar can be increased or decreased depending on the ripeness of the fruit and sweetness desired. The syrup that the fruit creates during cooking is used to cover the fruit when storing. The syrup can be used to make jelly, or you can simply serve the fruit and syrup with ice cream for a quick dessert. You will need to prepare the rhubarb and crèm

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title