Mark Hix

Rhubarb syllabub

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

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) young rhubarb, trimmed and cut into 2 cm (¾ inch) pieces
  • 150 g (

Method

  1. 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.
  2. To make the syllabub, mix together the double cream, sugar, lem