Compote of Caramelized Rhubarb with Elderflower Cream and Rhubarb Sorbet

Name: Compote of Caramelized Rhubarb with Elderflower Cream and Rhubarb Sorbet
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 750 ml / 1¼ pints whipping cream; 1 vanilla pod; 12 egg yolks; 225 g / 8 oz caster sugar; good handful of fresh elderflowers or about 150 ml / ¼ pint elderflower cordial to taste; 1 tbsp vegetable oil; about 15 g / ½ oz icing sugar; 150 g / caramel, ground to a powder; 250 g / 9 oz caster sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

750 ml / 1¼ pints whipping cream
1 vanilla pod
12</

Europe
United Kingdom
Dessert
England
Vegetarian

Method

Well ahead of time, make the Rhubarb Sorbet: boil the rhubarb peelings in 500 ml / 18 fl oz water with the sugar until the rhubarb is soft. Place in a liquidizer and purée, then pas