Boozy rhubarb syllabub with choc ginger shortbread


2 x 400g packs essential Waitrose Rhubarb
200g caster sugar
600ml tub essential Waitrose Double Cream
200ml Waitrose Dry Oloroso Sherry
Fudges Stem Ginger Biscuits or Duchy Originals from Waitrose
Organic Stem Ginger Biscuits Coated in Dark Chocolate, for dipping


1. Wash the rhubarb and cut into 3cm lengths and place in a medium pan with the sugar. Cook gently for 5–10 minutes until the rhubarb is tender. Purée in a blender or processor until smooth then leave to cool completely.

2. Whisk the cream until floppy then gradually whisk in the sherry keeping the mixture thick. Fold through the rhubarb purée and pile into serving glasses. Chill and serve with the biscuits on the side, for dipping.

Boozy rhubarb syllabub with choc ginger shortbread
  • Preparation time: 10 minutes plus chilling
  • Cooking time: 5 minutes
  • Total time: 15 minutes 15 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 2158.944kJ
Fat 39.2g
Saturated Fat 24.4g
Carbohydrate 37.9g
Sugars 34.7g
Salt 0.2g

per serving including 2 biscuits

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Thu Mar 03 14:01:00 GMT 2011.