Ingredients – Syllabub
5 fl oz white wine
¾ cup of caster sugar
1 tablespoons Cognac or Brandy
1 tablespoon Pale Cream Sherry
1 carton of Double Cream
Juice and zest of 1 unwaxed lemon
Ingredients for the rhubarb mixture:
500 grams “forced†rhubarb – pink skin – cut into 2cm pieces
150 grams caster sugar
50 ml water
Method:
Pour the wine into the bowl of an electric mixer (or a mixing bowl if you are going to make it by hand), add the Sherry and Brandy and grate into it the zest of the lemon. Squeeze the lemon juice and add to the mixture. Put into the refrigerator overnight.
Preheat the oven to 170C or gas mark 3. Place the rhubarb in an ovenproof dish and cover with the sugar and water, bake until the rhubarb is tender, 25 to 30 minutes. Set aside to cool.
Remove the mixture for the syllabub from the refrigerator and strain through a sieve lined with muslin, add the sugar and beat gently until dissolved. Add the cream and continue beating until the mixture starts to thicken – you should stop when the mixture will only just keep its shape. This stage is crucial as it should not be too thick.
To assemble the dish, spoon half of the rhubarb mixture into sundae glasses, add half of the Syllabub, then add the remainder of the rhubarb finishing with the rest of the Syllabub.
Refrigerate until cold, serve with very thin Black Gingers.