These pink rhubarb creams require just four ingredients to make and would work well as an elegant dinner party dessert. Serve with homemade shortbread for something crunchy on the side.
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Ingredients
- 400g trimmed rhubarb, sliced into 3cm lengths
- 180g golden caster sugar
- 500ml double cream
- Juice of 2 large lemons
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Method
- Put the rhubarb and half the sugar in a bowl, mix, then let macerate for 20 minutes. Preheat the oven to 160°C/fan140°C/gas 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 really soft. 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 as possible. Discard any rhubarb left in the sieve, then cool the purée completely.
- Put the cream and remaining sugar in a high-sided saucepan and bring slowly to the boil, dissolving the sugar. Turn down the heat (to prevent it from boiling over) and bubble gently for 3 minutes. Remove from the heat, then stir in the lemon juice, followed by the rhubarb purée.
- Pour equally among 6 glasses or 150ml ramekins. Cover with cling film and chill for 3 hours or overnight.
Nutrition
- 537kcals Calories
- 44.8g (27.8g saturated), Fat
- 2g Protein
- 31.4g (32.1g sugars) Carbs
- 1.3g Fibre
- 0.1g Salt
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