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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
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.