Name: Stewed rhubarb with ginger and crème anglaise
Yield: Serves 6
Ingredients: 700 g forced rhubarb, trimmed and cut into 3 cm pieces; Crème anglaise, made with milk and cream but without vanilla; Brittany sablés; 1 tablespoon grenadine; 300 g sugar; 50 g piece of fresh ginger, peeled and sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Tender forced rhubarb appears in the markets at the end of winter, and I am always glad to see it. I think it is best prepared very simply so that its flavour can be appreciated. If you make this later in the year, you will need to peel the rhubarb. The grenadine is just a bit of a cheat to improve the colour of the syrup.

Ingredients

700 g forced rhubarb, trimmed and cut into 3 cm pieces
50 g piece of fresh ginger, peeled and sliced
3

Method

Spread out the rhubarb in a wide-bottomed pan, such as a clean, heavy-based roasting tin. If possible, the rhubarb pieces should be in a single layer; this will make them less likely to break up when cooked. Scatter the ginger slices over the rhubarb.

Put the sugar into a saucepan and add 300 ml

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