Ingredients with Measurements:
- 1 lb rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup white wine
- 1/4 cup lemon juice
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 1/4 cup sherry
- 1 tsp vanilla extract
Special equipment needed:
- Blender or food processor
- Electric mixer
- Large bowl
- Small bowl
- Serving glasses
Step-by-step instructions:
1. In a saucepan, combine the rhubarb, granulated sugar, white wine, and lemon juice. Cook over medium heat until the rhubarb is soft and the mixture has thickened, about 20 minutes.
2. Remove from heat and let cool.
3. In a large bowl, beat the heavy cream until stiff peaks form.
4. In a small bowl, whisk together the confectioners' sugar, sherry, and vanilla extract.
5. Fold the sherry mixture into the whipped cream.
6. In a blender or food processor, puree the cooled rhubarb mixture until smooth.
7. Fold the rhubarb puree into the whipped cream mixture.
8. Spoon the syllabub into serving glasses and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
5. Temperature:
Cook over medium heat.
Serving size:
Makes 6 servings.
Nutritional information:
Calories per serving: 470
Fat: 32g
Carbohydrates: 43g
Protein: 3g
Sodium: 40mg
Sugar: 38g
Substitutions for ingredients:
- Rhubarb can be substituted with strawberries or raspberries.
- White wine can be substituted with apple juice or grape juice.
- Sherry can be substituted with brandy or rum.
Variations:
- Add a pinch of cinnamon or nutmeg to the rhubarb mixture for extra flavor.
- Top with whipped cream and a sprinkle of cinnamon before serving.
- Use different fruits for the puree, such as blackberries or blueberries.
Tips and tricks:
- Make sure the rhubarb mixture has thickened before removing from heat.
- Chill the serving glasses before filling with the syllabub for an extra refreshing treat.
- Serve with shortbread cookies or biscotti for dipping.
Storage instructions:
Store leftover syllabub in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Syllabub is best served chilled and does not need to be reheated.
Presentation ideas:
Serve in clear glass cups or goblets to show off the layers of whipped cream and rhubarb puree.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Pair with a light salad or grilled chicken for a refreshing summer meal.
Suggested side dishes:
Serve with shortbread cookies or biscotti for dipping.
Troubleshooting advice:
If the syllabub is too runny, try whipping the cream for a few more minutes until stiff peaks form.
Food safety advice:
Make sure to wash the rhubarb thoroughly before using.
Food history:
Syllabub is a traditional English dessert that dates back to the 16th century. It was originally made with milk and wine, but over time, cream was added to create a richer, more decadent dessert.
Flavor profiles:
The tartness of the rhubarb is balanced by the sweetness of the whipped cream and sherry, creating a refreshing and indulgent dessert.
Serving suggestions:
Serve as a light and refreshing dessert after a heavy meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British
Taste: Sweet, Tart, Creamy, Refreshing