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Boozy rhubarb syllabub with choc ginger shortbread
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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.
Typical values per serving:
per serving including 2 biscuits
This recipe was first published in March 2011.
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