Stewed rhubarb with vanilla clotted cream

Stewed rhubarb with vanilla clotted cream

Stewing rhubarb releases its delicious juice, while the addition of vanilla and sugar gives a firm, syrupy, sticky fruit

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 30 mins plus cooling time

Method

  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

Recipe from olive magazine, February 2005.

Latest comments and suggestions

  • 15 April 2008

    kerry rated and commented on this recipe

    5 stars

    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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  • 19 June 2008

    nikk rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 30 mins plus cooling time

Ingredients

CLOTTED CREAM

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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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