A great way to use rhubarb – a lovely spring pudding. Being slightly scared of eating as much cream as a fool requires, I made this with half yoghurt and half cream, and the result was much lighter but just as delicious. This amount would serve 6 or even 8. It’d also be great with ginger – add a bit of stem ginger and its syrup to the cooking rhubarb, and top with lightly bashed ginger biscuits.
About ¾ of a carton of double cream (the smaller one, think it’s around 300ml)
1 large pot of 0% greek yoghurt
About 5 sticks of rhubarb, chopped to 1 in lengths
Vanilla sugar, to taste and depending on the sharpness of your rhubarb ( I used a tablespoon and a bit)
Put the chopped rhubarb and sugar in a saucepan over a medium heat. I don’t think you need to add any water as it makes the finished product too watery, but you need to keep an eye on it before it starts to break down to make sure you don’t burn the sugar. Let it gently cook down for 5-10 minutes, until it’s softened but not completely mushy.
Meanwhile, whip the cream to stiff peaks, and beat the yoghurt in its pot to make it lovely and smooth. Combine the two.
When the rhubarb’s done, let it cool down and if it’s very juicy, drain off some of the juice and reserve for later. It makes a really delicious syrup if you reduce it down. Then mix the rhubarb in with the cream and yogurt, spoon into your chosen serving vessel and chill for about 30 mins before serving.
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