- 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)
Serve with buttery shortbread biscuits for crunch.
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