Rhubarb and Rosé Syllabub
A delightful English dessert of poached rhubarb with a rosé flavoured cream.
Ingredients
Scale
For the Rhubarb Compote:
- 500g of rhubarb, cut into bit sized pieces
- 100g caster sugar
- Juice and Zest of 1 orange
- 1/2–1 tsp rosewater
For The Cream:
- 175g rosé wine
- 80g caster sugar
- 200ml whipping cream
Garmish:
- Strawberries (optional)
- Flaked Almonds (optional)
Instructions
For the Compote:
- Place rhubarb, sugar, orange juice and zest into a saucepan.
- Add rosewater to taste (please see note below).
- Cook over medium heat until the rhubarb is soft but is keeping it’s shape. If the mixture starts to stick you can add a tablespoon or so of water but you don’t want the rhubarb mixture to be too wet.
- Allow to cool
For the Cream
- Add the rosé and sugar to a small saucepan and bring to the boil, over a high heat stirring occasionally. Reduce the heat and allow the mix to reduce by a third.
- Allow to cool.
- Whip the cream to stiff peaks.
- Fold in the rose mixture.
- Layer the rhubarb and cream mixtures into a glass.
- Top with a strawberry and some flaked almonds for crunch!
Notes
Rosewater can be overpowering. Start with half a teaspoon before cooking the rhubarb and add more after cooking if you want to boost the flavour.