A delicious dessert from Nigel SLater.
Ingredients
- 450 g rhubarb
- 1 medium orange
- 95 g caster sugar
- 3 tbsp sweet sherry
- 250 ml double cream
- 2 green, sharp apples
Servings:
Instructions
- Trim the rhubarb and cut into pieces about the length of a wine cork. Finely grate the zest of the orange.
- Put it into a non-reactive saucepan with the rhubarb and caster sugar, and cook over a low to moderate heat for 5-7 minutes until the sugar has melted and the rhubarb is soft and bright.
- Remove from the heat, then crush the rhubarb with a fork or the back of a wooden spoon. Stir in the sherry and chill thoroughly.
- Put the cream in a chilled mixing bowl and whisk until just thick enough to sit in soft mounds, rather than stiff enough to stand in peaks.
- Fold the cream into the chilled and crushed rhubarb then grate and stir in the apples. Serve chilled with a little more orange zest grated over the top.
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