When I opened my favourite monthly food magazine and found this recipe, I immediatly new I had to try this. Rhubarb is in season now and I really like its fine taste. This ingredient brings back many childhood memories for me since my mother used to bake me a fantastic rhubarb tart when I was little.
My magazine did not disappoint and the creams are delicious.
Adapted from Delicious Magazine, April 2012
Makes 6 to 8 servings, depending on size of container
400g trimmed rhubarb, sliced into 3cm lengths
180g golden caster sugar
500ml double cream
Juice of 1 lemon
Put the rhubarb and half the sugar in a bowl, mix, then macerate for 20 minute.
Preheat the oven to 160 degree C (140 degree C for a fan oven).
Spread the rhubarb (including all the sugar and juice) in a single layer over a shallow roasting tray and bake for 25 minutes until really soft.
Spoon the rhubarb and its juices into a food processor and blend.
Pass through a sieve, pushing it through with a spoon to extract as much as possible. Discard any rhubarb left in the sieve, then cool the puree completely.
Put the cream and remaining sugar in a high-sided saucepan and bring slowly to the boil, dissolving the sugar.
Turn down the heat and bubble gently for 3 minutes.
Remove from the heat, then stir in the lemon juice, followed by the rhubarb puree.
Pour into 6 glasses or 150ml ramekins. Cover with cling film and chill overnight.
TIP: If the rhubarb puree lacks a bit of colour, add a little rasberry puree to make it more pink.