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
Serves 4
Preparation and cooking times
Ready in 30 mins plus cooling time
- 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.
- 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.
- 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 0.0g, fibre 1.7g, salt 0.02 g
Recipe from olive magazine, February 2005.
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http://www.bbcgoodfood.com/recipes/3816/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins plus cooling time
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 0.0g, fibre 1.7g, salt 0.02 g
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2008-04-15 09:40:31.714238
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