- April 2012
- Serves 6
- Takes 15 minutes to make, 30 minutes to cook, plus macerating and chilling
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.
- 44.8g (27.8g saturated),
- 31.4g (32.1g sugars)
- 400g trimmed rhubarb, sliced into 3cm lengths
- 180g golden caster sugar
- 500ml double cream
- Juice of 2 large lemons
- 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.
Serve with buttery shortbread biscuits for crunch.
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