Ingredients
1 rhubarb
½ cup sugar
1¼ cups pure cream
1 tbsp icing sugar
sifted
1 tbsp rosewater
Equipment
- 1 baking dish
- 1 foil
- 1 small saucepan
- 1 medium bowl
- 1 whisk
Instructions
- Preheat oven to 180°C conventional (160° fan-forced).
- Slice the rhubarb into 5cm pieces. Arrange in a baking dish and sprinkle with sugar. Add a drizzle of water.
- Cover tightly with foil and bake for 20 – 25 minutes or until tender.
- When cool, remove the rhubarb and strain, reserving the juices. Chill the rhubarb pieces.
- In a small saucepan, add the rhubarb juices and reduce over medium heat until syrupy. Allow to cool completely.
- Pour the cream into a medium bowl and sift in the icing sugar. Whip the cream until you have soft peaks, but don’t go too stiff or the cream will curdle when you add the rhubarb.
- Sprinkle the rosewater over the cream and gently fold through. Add the chilled rhubarb pieces and very gently fold the rhubarb through the cream. You want to create a ripple effect.
- Spoon into glass bowls and drizzle with syrup.
Notes
Tip
Take care not to cook any of the rhubarb leaves as they are toxic.
Tip
You can eat straight it away but I think it’s nicer if you chill them for an hour or so.
Storage
You can prepare the rhubarb days before and combine it with the cream on the day you need it.
