Rich Rhubarb Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 4
    ounces superfine sugar
  • 10
    ounces double cream
  • 1
    ounce powdered sugar (icing sugar)
  • 2
    ounces butter
  • 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)
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DIRECTIONS

  • 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.
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