Mark Hix

Rhubarb Cream

Preparation info
  • Serves

    2

    adults and 2 small children
    • Difficulty

      Easy

Appears in
Eat Up: Food for Children of All Ages
Eat Up

By Mark Hix

Published 2000

  • About

My childhood memories of rhubarb are of eating it stewed or as jam. Cream was never an option. This creamy pink mixture is far more appealing and should please those little eyes and palates.

Ingredients

  • 200 g rhubarb, cut into 2cm lengths
  • 4 tablespoons water
  • 155

Method

Put the rhubarb in a pan with the water and 30g of the sugar. Cook on a low heat for 10 minutes or until it has a jam-like consistency, then leave to cool.

Mix the remaining sugar with the apple and lemon juice. Add the cream and whip the mixture slowly with an electric whisk until stiff. Then fold three-quarters of the rhubarb into the cream mixture, put into individual glass dishes or