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You are here: Home / Recipes / Recipes by Course / Desserts & Puddings / Delicious Vanilla and Rhubarb Syllabub

Delicious Vanilla and Rhubarb Syllabub

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Published on February 7, 2016 by Helen Best-Shaw 24 Comments
Last Updated on June 10, 2020

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This rhubarb syllabub is almost as light as air, simple and quick enough to be made in 5 minutes before you eat it.   It looks stunning served in individual glasses.

Vanilla and Rhubarb syllabub is about the easiest pudding you can make, serve in a wine glass for stunning effect

I love syllabub, it is such a quintessentially English pudding, bringing to mind long hot languid summer days, pretty floral dresses, straw hats festooned with ribbons, and games of croquet after Sunday lunch.    It is also simplicity personified to make, simply whip up some cream, add some sugar and then some wine or champagne, flavour and serve.

This version uses up gently poached new season rhubarb, still soft and a pretty shade of pink, and is flavoured with some glorious rhubarb and vanilla curd.    Serve layered into champagne flutes for an indulgent pudding to share with your Valentine, or to serve at a dinner party.

I am a huge fan of using an artisan specialty “hero” ingredient to make a simple dish shine, the star here was a pot of rhubarb and vanilla curd, from Scarlet & Mustard (the founders of the company must be Cluedo fans surely?), sold by Caprera, an online artisanal market for food lovers.   Currently there are 6 curds in their range, including delicious sounding passion fruit & lemon as well as toffee apple.  The rhubarb and vanilla curd I used is beautifully flavoured, the tartness of the rhubarb nicely offsetting the sugar in the curd.   At £3.30 a jar it is an affordable treat.  Add a few lemon stars from Oomeringues for crunch and texture and you have a perfect pudding.  Importantly for me both products are made with eggs from free range hens so I can enjoy them with no guilt.

Vanilla & Rhubarb Curd

If you are a little stuck for ideas for your Valentine this year than Caprera have a range of foodies hampers, the hamper for him contains small batch Jensen’s gin, BWT tonic water and craft cider together with a mixed Charcuterie Platter.  The hamper for her has sweet treats of cakes, brownies all to be washed down with an elderflower drink.

Vanilla and Rhubarb syllabub is about the easiest pudding you can make, serve in a wine glass for stunning effect

So you can make this syllabub really quickly I’d advise cooking a batch of rhubarb the day before, it will keep in the fridge for a week, and is perfect for adding to your porridge and cereals.

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Syllabub is about the easiest pudding you can make, serve in a wine glass for stunning effect. This version is vanilla and rhubarb flavoured
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5 from 6 votes

Vanilla and Rhubarb Syllabub

Vanilla and Rhubarb syllabub is about the easiest pudding you can make, serve in a wine glass for stunning effect
Servings: 2
Author: Helen Best-Shaw
Prep Time10 mins
Total Time10 mins
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Ingredients

For the Rhubarb

  • 500 g rhubarb
  • 2 tbsp sugar
  • ½ tsp vanilla powder
  • 2 tbsp water

For the Syllabub

  • 150 ml double cream
  • 1 dsp icing sugar
  • 2 dsp rhubarb curd
  • 60 ml dry white wine or champagne

Instructions

For the Rhubarb

  • Cut the rhubarb into 1cm pieces. Place all the ingredients in a saucepan, and place on a medium heat. Cook only until the rhubarb is just soft and still holds its shape – as it cools, it will continue to cook. For an added citrus edge add the juice of half a lemon.

For the Syllabub

  • Place the cream and icing sugar into a large bowl, and whip with an electric mixer until the cream holds a soft peak. Add the curd and wine and carry on whipping until the mixture has thickened, but is still floppy (if the syllabub thickens too much add some milk to thin it).
  • Add a spoon of poached rhubarb to two champagne flutes, layer some syllabub on top and top with some more rhubarb - the easiest way to do this neatly is to use a jam funnel.
  • Chill until ready to serve garnished with some crushed meringues.

Notes

If you are making this in advance check that your serving glasses will fit in the fridge.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Course: Pudding
Cuisine: British
Keyword: pudding, rhubarb syllabub
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Vanilla and rhubarb syllabub recipe commissioned by Caprera, who also supplied some product. All opinions our own.

Vanilla and rhubarb syllabub is about the easiest pudding you can make, serve in a wine glass for stunning effect.

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Filed Under: Dairy, Desserts & Puddings, Fruit, Quick & Easy, Recipes, Sponsored, Spring, Summer, Valentines Day Ingredients: Alcohol, Condiments & Sauces, Cream, Rhubarb, Sugar, Vanilla

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    Recipe Rating




  1. Janie

    5 stars
    Dang that looks utterly stunning Helen! Love, love, love your photos & I’m off to pin the recipe :)
    Janie x

    Reply
    • Helen

      Thanks Janie, I was really pleased with the images.

      Reply
  2. Claire @foodiequine

    5 stars
    This is totally my kind of desert. I simply can’t resist rhubarb on a menu. Definitely Champagne in the syllabub for me.

    Reply
    • Helen

      I love a good champagne syllabub!

      Reply
  3. Jemma @ Celery and Cupcakes

    This looks so beautiful and extremely elegant. I agree your photography is amazing!

    Reply
    • Helen

      Thanks Gemma, it is all in how the dish is presented!

      Reply
  4. Charlie @ The Kitchen Shed

    This looks delicious! I love rhubarb and vanilla.

    Reply
    • Helen

      It is an excellent combination!

      Reply
  5. Shihoko

    5 stars
    The pudding look beautiful and you can make it in 5 minutes!? Fantastic! I love rhubarb which I didn’t know until i came to Australia and still don’t know how to use it. Now I know one recipe:D Thank you.

    Reply
    • Helen

      Gently poached rhubarb is so delicious on both granola and cereal too.

      Reply
  6. Taylor Thurston

    I am a sucker for rhubarb and the pictures are gorgeous! I love the name on the bottle, “The Curd Herd” I’ll have to give them a try. Do they ship to America?

    Reply
    • Helen

      Hi Taylor, I am not sure, you need to get some, it was so good!

      Reply
  7. swayam

    Such a pretty dessert Helen! And just look at that blush… I sooo wish we got rhubarb in India.

    Reply
    • Helen

      How sad not to have rhubarb. It is one of my favourite things.

      Reply
  8. Mark, CompassandFork

    5 stars
    Helen, it certainly is worth finding good vendors like Caprera where you can rely on getting quality products.Some of these products just have a touch of class and really lift the dish. Great looking syllabub.

    Reply
    • Helen

      I absolutely agree, simple dishes can be made so so good with the addition of a quality ingredient.

      Reply
  9. Britni

    What a beautiful dessert. It will be perfect for Valentine’s Day! And your pictures are amazing!

    Reply
    • Helen

      Thank you Britni, we did rather enjoy it.

      Reply
  10. Rudolph Adams

    5 stars
    That a really indulgent looking dessert. I bet it tastes great!

    Reply
    • Helen

      It was pretty good!

      Reply
  11. Dan Mccoy

    5 stars
    I havne’t heard of rhubarb curd before. Is it any good? It’s a lovely colour!

    Reply
    • Helen

      It is so delicious

      Reply
  12. Aceso84

    This looks amazing, I love rhubarb and this sounds wonderful. Guess what is on the menu for Sunday lunch ???? . Thanks for yet another fab recipe.

    Reply
    • Helen

      Glad you like it.

      Reply

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