Name: Rhubarb syllabub
Yield: Serves 4
Cuisine: British
Ingredients: 300 ml dry white wine; 500 g trimmed rhubarb sticks, chopped into short lengths; 150 g caster sugar; 300 ml whipping or double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

A syllabub is much the same as a fruit fool, but without the fuss and the custard. If you use double cream, the set will be firmer. When trimming rhubarb, discard the leaves (they’re toxic) and the greenish upper part of the stalk.

Ingredients

500 g trimmed rhubarb sticks, chopped into short lengths
300 ml dry white wine
150

Method

Put the rhubarb in a pan with the wine and sugar, bring to the boil, then cover loosely and cook gently for about 5 minutes, until the rhubarb is tender but still pink. Alternatively, put these ingredients in a plastic bowl or some other non-metal container and cover with cling film. Pierce the cling film with a fork and heat the container in a microwave for 2–4 minutes on high.

Either