Syllabub and Poached Rhubarb

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So simple and delicious with rhubarb or other seasonal fruit, plus a biscuit for dipping. The brandy, white wine and lemon infusion improves with time, so could be made in advance.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 10 minutes

Source: Charlie Hibbert, Chef Director of Thyme, In: The Sunday Times Magazine March 31 2024, pg 47 https://www.thetimes.co.uk/article/easy-family-pudding-recipes-for-easter-0gwfrdtqk

Ingredients:

For the syllabub

• Zest and juice of 1 lemon

• 20ml brandy

• 80ml white wine

• 50g caster sugar

• 400ml cream

For the rhubarb

• A stick of rhubarb

• 60g sugar

• 1/4 tsp vanilla essence

• Zest and juice of half a lemon

To serve

• 20g flaked almonds, toasted (optional)

• Cantucci, shortbreads or other biscuits
  

Method:

• Mix together all of the syllabub ingredients except the cream and refrigerate until needed.

• Heat the oven to 130C fan / gas 2. Slice the rhubarb into 1cm chunks and lay them flat on a baking dish with the sugar, vanilla and lemon zest and juice.

• Wrap the baking dish in foil and cook in the oven for 10 min, or until the rhubarb is just soft and has released its juices.

• Whip the cream until soft peaks form and then gently incorporate the syllabub liquid to taste.

• In a dainty glass or ramekin, ladle in some of the rhubarb, followed by the syllabub, more rhubarb and a final layer of syllabub. Sprinkle over the almonds, if using, and serve with a biscuit on the side.