Rhubarb is an iconic spring ingredient. Susan from The Kiwi Cook uses rhubarb in this delicious rhubarb cream recipe that balances the tart flavors of rhubarb and lemon with sweetened cream and powdered sugar. The result is a thick, creamy, baby-pink dessert that tastes as good as it looks.
- 15 Ounces trimmed rhubarb, sliced into 3cm (just over 1 inch) lengths
- 6 Ounces caster sugar (superfine sugar)
- 2 Cups double cream or whipping cream
- Juice of 2 large lemons
- 1 Cup softly whipped and sweetened to taste with a little powdered sugar
Preheat the oven to 320 degrees F.
Put the rhubarb and half of the sugar in a bowl, mix, and leave to macerate for 20 minutes.
Spread the rhubarb (including all the sugar from the bowl) in a single layer over a shallow roasting tray and bake for 25 minutes until very soft (it may take less if your rhubarb stalks are thin).
Spoon the rhubarb and its juices into a food processor and blend. Pass through a sieve, pushing it through with a spoon to extract as much liquid as possible. Discard any rhubarb left in the sieve, and then cool the purée completely.
Put the cream and remaining sugar in a high-sided saucepan and bring slowly to a boil, dissolving the sugar. Turn down the heat (to prevent it from boiling over) and bubble gently for 3 minutes.
Remove from the heat and stir in the lemon juice, followed by the rhubarb puree.
Pour equally among 6 glasses or 2/3-cup ramekins.
Cover with plastic wrap and chill for at least 3 hours or overnight.
When ready to serve, add a dollop of softly whipped, sweetened cream.