Rhubarb and Vanilla Syllabub
- Fizzy James
- Nov 3, 2018
- 1 min read
Rhubarb and Vanilla Syllabub
Serves: 2
Ingredients
For the Rhubarb
2 sticks rhubarb
1 tsp truvia ( or any other sweeter )
2 tsp vanilla powder
water
For the Syllabub
150ml double cream
1 tsp maple syrup
1 tsp rhubarb jam, optional
60ml sherry or sweet white wine ( the nicer the wine, the nicer the syllabub )
anything crunchy to top, you can use granola, biscuits, crumble ( I like this best with a nutty crumble topping ) )
Method
- Combine the rhubarb ingredients in a small saucepan with enough water to cover.
- Bring to a boil then reduce to a simmer. Cook until the rhubarb is soft but try not to stir it too much. Remove from the heat.
- Whisk the cream in a bowl with the maple syrup until soft peaks.
- With the whisks still running, add in the jam, vanilla and wine. Whisk until fully combined.
- Scoop some of the compote into a glass then top with the cream. Repeat this again then pop it in the fridge to chill for at least 1 hour.
- Before serving, crumble something tasty and crunchy on top and serve!