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.
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.
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.
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.
- 500 g rhubarb
- 2 tbsp sugar
- ½ tsp vanilla powder
- 2 tbsp water
- 150 ml double cream
- 1 dsp icing sugar
- 2 dsp rhubarb curd
- 60 ml dry white wine or champagne
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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.
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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).
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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.
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Chill until ready to serve garnished with some crushed meringues.
If you are making this in advance check that your serving glasses will fit in the fridge.
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Vanilla and rhubarb syllabub recipe commissioned by Caprera, who also supplied some product. All opinions our own.
Janie
Dang that looks utterly stunning Helen! Love, love, love your photos & I’m off to pin the recipe :)
Janie x
Helen
Thanks Janie, I was really pleased with the images.
Claire @foodiequine
This is totally my kind of desert. I simply can’t resist rhubarb on a menu. Definitely Champagne in the syllabub for me.
Helen
I love a good champagne syllabub!
Jemma @ Celery and Cupcakes
This looks so beautiful and extremely elegant. I agree your photography is amazing!
Helen
Thanks Gemma, it is all in how the dish is presented!
Charlie @ The Kitchen Shed
This looks delicious! I love rhubarb and vanilla.
Helen
It is an excellent combination!
Shihoko
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.
Helen
Gently poached rhubarb is so delicious on both granola and cereal too.
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?
Helen
Hi Taylor, I am not sure, you need to get some, it was so good!
swayam
Such a pretty dessert Helen! And just look at that blush… I sooo wish we got rhubarb in India.
Helen
How sad not to have rhubarb. It is one of my favourite things.
Mark, CompassandFork
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.
Helen
I absolutely agree, simple dishes can be made so so good with the addition of a quality ingredient.
Britni
What a beautiful dessert. It will be perfect for Valentine’s Day! And your pictures are amazing!
Helen
Thank you Britni, we did rather enjoy it.
Rudolph Adams
That a really indulgent looking dessert. I bet it tastes great!
Helen
It was pretty good!
Dan Mccoy
I havne’t heard of rhubarb curd before. Is it any good? It’s a lovely colour!
Helen
It is so delicious
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.
Helen
Glad you like it.