In this delicious traditional English dessert, fruit -- here, pureed rhubarb -- is folded in with whipped cream.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes. Let cool slightly.

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  • Transfer rhubarb mixture to a food processor, and puree until smooth. Transfer to a small bowl. Refrigerate rhubarb puree until cool, about 30 minutes.

  • Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.

Reviews (1)

48 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
05/15/2008
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