Stewed rhubarb with vanilla clotted cream

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olive magazine

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Recipe by olive magazine

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1. For the clotted cream, put the double cream and butter in a heavy-based saucepan, over a medium heat and bring to a simmer. Be careful as it can boil over. Stir with a wooden spoon constantly so it doesn't stick and keep it boiling - 8 minutes later, the volume should be almost half what it was. Drop in the vanilla pod towards the end of the cooking process. Pluck out the vanilla pod. Pour into a flat dish and leave to cool in the fridge.
2. Heat the oven to 200C/fan 180C/gas 6. Put the rhubarb in a roasting tin, then put the sugar and vanilla pods on top. Cover the tin with foil and seal well. Cook for 20 minutes, then remove but leave the foil in place for 10 minutes.
3. Serve the rhubarb hot, warm or cold with the cream.

Per serving

206 kcalories, protein 1.1g, carbohydrate 54.2g, fat 0.1 g, saturated fat 0g, fibre 1.7g, salt 0.02 g

Latest comments and suggestions

• kerry

  15 April 2008

  kerry rated and commented on this recipe

  

  I added a bit of stem ginger in syrup and a squeeze of orange juice and served it with low fat creme fraiche. Gorgeous!

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• nikk

  19 June 2008

  nikk rated and commented on this recipe

  

  I skipped the clotted cream and just did the rhubarb. Served it with fresh cream poured over - delicious!

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Ingredients

• 500g rhubarb , cut into short lengths
• 200g golden caster sugar
• 2 vanilla pods , split

CLOTTED CREAM

• 750ml double cream
• 25g butter
• 1 vanilla pod , split

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Serves 4

Preparation and cooking times

Ingredients

• 500g rhubarb , cut into short lengths
• 200g golden caster sugar
• 2 vanilla pods , split

CLOTTED CREAM

• 750ml double cream
• 25g butter
• 1 vanilla pod , split

Per serving

206 kcalories, protein 1.1g, carbohydrate 54.2g, fat 0.1 g, saturated fat 0g, fibre 1.7g, salt 0.02 g

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