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
- 1 lb can rhubarb
- finely grated zest and juice of 1 orange
- 1 tablespoon caster sugar or to taste
- 3 eggs
- 1/4 pint whipping or double cream
- sweet biscuits to serve
Instructions
- 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.
- Whisk the eggs together thoroughly in a heatproof bowl, then whisk in the rhubarb puree.
- 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.
- Remove the bowl from the heat, leave to cool, then chill in the refrigerator until absolutely cold. ED
- 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.
- Serve chilled in individual dishes or glasses, with sweet biscuits.
Calories: 200 kcal
Carbohydrates: 13 g
Protein: 6 g
Fat: 14g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 163 mg
Sodium: 63 mg
Potassium: 454 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 802 IU
Vitamin C: 27 mg
Calcium: 148 mg
Iron: 1 mg