Rhubarb syl­labub

Rhubarb & gin­ger syl­labub

Easy Cook - - EASY COOK -

Serves 4 Prep 20 mins Cook 5 mins £1.32 a por­tion 592kcals, 46g fat, 29g sat. fat, 36g sugar, 400g rhubarb, cut into small cubes thumb-sized piece gin­ger, peeled

and finely chopped 75g caster sugar 100ml white wine 100g light mas­car­pone 300ml dou­ble cream 50g ic­ing sugar 2 pieces crys­tallised gin­ger, finely chopped

1 Put the rhubarb, root gin­ger, sugar and white wine in a pan, bring to the boil and sim­mer on a low heat for 4-5 mins un­til the rhubarb has soft­ened. Re­move from the heat and set aside to cool.

2 In an­other bowl, whisk the mas­car­pone, dou­ble cream and ic­ing sugar to soft peaks. Re­move 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mix­ture.

3 Di­vide the rest of the poached rhubarb be­tween 4 glasses, re­serv­ing a bit. Spoon over the cream mix­ture, then top with a few pieces of crys­tallised gin­ger and the rest of the rhubarb. Can be chilled for sev­eral hours be­fore serv­ing.

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