Rhubarb Creams
Prep Time:
Cook Time:
Servings:
Ingredients
  • 15 ounce trimmed rhubarb, sliced into 3cm (just over 1 inch) lengths
  • 6 ounce caster sugar (superfine sugar)
  • 2 cup double cream or whipping cream
  • juice of 2 large lemons
  • 1 cup softly whipped and sweetened to taste with a little powdered sugar
Directions
  1. Preheat the oven to 320 degrees F.
  2. Put the rhubarb and half of the sugar in a bowl, mix, and leave to macerate for 20 minutes.
  3. Spread the rhubarb (including all the sugar from the bowl) in a single layer over a shallow roasting tray and bake for 25 minutes until very soft (it may take less if your rhubarb stalks are thin).
  4. Spoon the rhubarb and its juices into a food processor and blend. Pass through a sieve, pushing it through with a spoon to extract as much liquid as possible. Discard any rhubarb left in the sieve, and then cool the purée completely.
  5. Put the cream and remaining sugar in a high-sided saucepan and bring slowly to a boil, dissolving the sugar. Turn down the heat (to prevent it from boiling over) and bubble gently for 3 minutes.
  6. Remove from the heat and stir in the lemon juice, followed by the rhubarb puree.
  7. Pour equally among 6 glasses or 2/3-cup ramekins.
  8. Cover with plastic wrap and chill for at least 3 hours or overnight.
  9. When ready to serve, add a dollop of softly whipped, sweetened cream.