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Rhubarb Cream Float
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Rhubarb vodka with Balieys and cream is a festive dessert in a glass.
20ml Chase Rhubard Vodka
20ml double cream
1 egg white
100ml Cawston Press Rhubarb
Freshly grated nutmeg
1. Shake the Baileys, vodka, double creama and egg white without ice, then shake again with ice.
2. Fill a highball three-quaters full with cubed ice and top up with Cawston Press Rhubarb. Double strain the Baileys mix over the top and garnish with freshly grated nutmeg.