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Prep 20 mins
Cook 20 mins
The name says it all - very rich, very creamy and very naughty. If you love rhubarb, and you love cream, you'll love this....besides which, it's dead easy. Serve well chilled after a light meal. Adapted from a recipe by Pamela Westland.
- 1 lb rhubarb
- 4 ounces superfine sugar
- 10 ounces double cream
- 1 ounce powdered sugar (icing sugar)
- 2 ounces butter
- 2 ounces soft brown sugar
- 6 ounces fresh white breadcrumbs
- 1 ounce walnuts, chopped
- 1 tablespoon ginger in syrup, drained and chopped (optional)
- fresh strawberries, to decorate (optional)
- glace cherries, to decorate (optional)
- Remove any leaves from the rhubarb stalks and rinse under cold water. Slice the stalks into 1 inch pieces.
- Cook the rhubarb and superfine sugar together with a small amount of water, until pulpy, around 10 minutes.
- Cool, then drain off any surplus juice through a colander. Mash the remaining pulp, and set aside.
- In a mixing bowl, beat the cream stiffly with the powdered sugar, then set aside.
- Place the butter, brown sugar and crumbs in a small pan and cook, stirring frequently, until the crumbs are crisp and golden. Add the walnuts and chopped ginger (if using) to the crumbs, when cold, and mix through.
- Gently stir the rhubarb pulp and whipped cream together, and place a little in the bottom of four dessert glasses. Add alternate layers of crumbs and rhubarb cream, finishing with cream.
- Decorate with strawberries or glace cherries if desired, and chill before serving.