Home

Rhubarb and orange cream

If you do not have a blender, simply mash the rhubarb thoroughly until it is a smooth, creamy pulp.
Use the finest part of the grater to grate the orange rind. Do not grate for too long in one place, but simple take off the zest, or the orange-coloured part of the skin, because the pith underneath is rather bitter.

ingredients

serves 4
540 g (1 lb 3 oz) can rhubarb
finely grated zest and juice of 1 orange
1 tablespoon caster sugar, or to taste
3 eggs
150 ml (1/4 pint) whipping or double cream
sweet biscuits, to serve

method

1. Put the rhubarb and 2 tablespoons juice from the can into a blender with the orange zest and juice and sugar. Blend at high speed until a smooth puree.

2. Whisk the eggs together thoroughly in a heatproof bowl, then whisk in the rhubarb puree.

3. Place the bowl over a saucepan of simmering water and cook for 10 - 15 minutes, whisking constantly with a balloon whisk until the mixture is thick and creamy.

4. Remove the bowl from the heat, leave to cool, then chill in the refrigerator until absolutely cold. ED

5. Whip the cream until it stands in soft peaks, then fold into the cooled rhubarb mixture. Cover and chill in the refrigerator for at least 6 hours (preferably overnight) before serving.

6. Serve chilled in individual dishes or glasses, with sweet biscuits.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved