This Rhubarb Syllabub Recipe makes the most elegant rhubarb dessert.
It can be created using elderflower cordial, white wine or brandy.
If you are looking for a special dessert recipe to make with your rhubarb, you have just found a great one here!
This recipe is shared with us by Beechgrove Luxury Bed and Breakfast - scroll down to find out more about this truly amazing B & B near Cornwall!
FOR THE RHUBARB
Grated zest and juice of 1 Orange
110g/4oz castor sugar
6 stems or more of young pink rhubarb (about 500g/1lb2oz)
2 cardaom pods and 2 star anise
FOR THE SYLLABUB TOPPING
284ml carton double cream
zest and juice of 1 lemon
3-4 tbsp. elderflower cordial (or white wine or brandy)
100g/4oz castor sugar
FOR THE RHUBARB
Warm orange juice in a pan and sugar, and allow to dissolve.
Cut rhubarb into even thumb length segments and cook in juice with zest, cardamom and star anise for 8-10 mins until soft but holding shape. Cool.
Drain rhubarb pieces keeping liquid, and reduce the liquid until really thick and syrupy.
FOR THE SYLLABUB
Beat the cream with lemon zest and juice, liquer and sugar until light and thick.
Remove cardamom and star anise from the syrup.
Put rhubarb into individual glasses (this dessert looks perfect served in stem-ware glass), then spoon some syrup then syllabub on top (see photo above).,
Chill for a few hours before serving.
Serves 6 - 8.
This amazing rhubarb recipe was kindly passed on to me by Jane from Beechgrove Luxury Bed and Breakfast in historic Launceston.
I am always amazed at the photos of the recipes posted on Beechgrove's Website and Facebook page, and I asked Jane if she would share a recipe with Rhubarb-Central.com from time to time.
Visit their website - you'll fall in love with this truly fabulous Bed and Breakfast! Thanks Jane!
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