Rhubarb Syllabub
serves 2-4
White port is a lovely dessert sipping wine to have on hand, and I like the flavor of it in this dish. However, it can be tricky to find. If you can’t find it, use a good drinking sherry or even a nice dessert wine.
Read more about this recipe at Cook & Eat.
6 young stalks of rhubarb, trimmed
2/3 cup granulated sugar
4 cloves
2 lemons
1 cup heavy cream
2 tablespoon caster sugar
1/2 cup white port
prep: 15 minutes
total: 45 minutes
medium saucepan
large bowl
whisk
1. Cut the rhubarb into 2-inch lengths, and add it to a medium saucepan with the sugar, cloves and juice from one of the lemons. Heat over medium-high heat until boiling. Reduce heat to low and stew until the rhubarb softens. Set aside to cool.
2. In a large bowl, combine the juice of the other lemon with the heavy cream, caster sugar and port. Whisk until medium peaks form. Scoop into individual glasses and chill for about 30 minutes.
3. To serve, top with the stewed rhubarb, and a bit more whipped cream if desired.
