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Rhubarb syllabub
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Mark Hix
Published 2005
Rhubarb is available from early February for a few months, but you can use other fruits in season, such as raspberries, plums and exotic fruits, like passion fruit.
Ingredients
250 g 9 oz 150 g
Method
- Cook the rhubarb with the sugar and grenadine in a covered pan over a medium heat, stirring occasionally, until soft, about 10 minutes. Tip into a strainer set over a bowl, then 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, mix together the double cream, sugar, lem
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