Rhubarb and Ginger Syllabub

Rhubarb and Ginger... a match made in heaven!   This is a very easy syllabub, and, if you make it with the lovely pink Yorkshire rhubarb, it will look beautiful as well as taste delicious.   The recipe is from Claire Macdonald's Seasonal Cookery, one of my favourite books.  The photo below is at least double quantity, and made with summer rhubarb, so not as pink (hence the roses to pretty it up!).   It would make a good Valentine's pudding, decorated with heart-shaped biscuits.

Rhubarb and ginger syllabub

Rhubarb and Ginger Syllabub

1 ½ lb/700g rhubarb, cut in chunks

3oz/75g sugar

1 pint/600ml double cream (you could do half/half with Greek yoghurt)

1 shot glass of ginger wine

8 pieces of ginger preserved in syrup

Cook the rhubarb gently in a pan, covered only with the sugar – too fast and it will burn on the bottom!   The rhubarb should be cooked through after about 20-30 minutes.   Let it cool, and then purée it, or mash it up with a fork if you prefer to see pieces of rhubarb. 

Whip together the cream and ginger wine.  Cut the ginger into small pieces, and stir it into the cream.  Fold in the purée (not too perfectly, it’s nice to see streaks of pink).   Either divide into glasses, or serve in a bowl.

Great with ginger shortbread or other little crisp biscuits.