Rhubarb Creams
Serves: 6 small servings
  • 400g (14.1 oz) trimmed rhubarb, sliced into 3cm (just over an inch) lengths
  • 180g (6.3 oz) golden caster sugar (superfine sugar)
  • 500ml (16.9 fl oz) double cream
  • Juice of 2 large lemons
  • Softly whipped cream to serve, sweetened with a little icing sugar (confectioner's sugar)
  1. Preheat the oven to 160°C (320°F).
  2. Put the rhubarb and half the sugar in a bowl, mix, then let macerate for 20 minutes.
  3. Spread the rhubarb (including all the sugar from the bowl) in a single layer over a shallow roasting tray and bake for 25 minutes until really soft (it may take less if your rhubarb stalks are thin). 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 liquid as possible. Discard any rhubarb left in the sieve, then cool the puree completely.
  4. Put the cream and remaining sugar in a high-sided saucepan and bring slowly to the boil, dissolving the sugar. Turn down the heat (to prevent it from boiling over) and bubble gently for 3 minutes.
  5. Remove from the heat, then stir in the lemon juice, followed by the rhubarb puree.
  6. Pour equally among 6 glasses or 150ml (2/3rds cup) ramekins.
  7. Cover with cling film and chill for at least 3 hours or overnight.
  8. When ready to serve, add a dollop of softly whipped, sweetened cream.
The second time I made this, I wanted to make slightly larger servings, so I increased the rhubarb to 500 grams (17.6 oz) which I found deepened the flavour, while still setting nicely to a heavy cream consistency. It also gave me 7 good sized servings.
Recipe by The Kiwi Cook at https://thekiwicook.com/2017/03/22/rhubarb-creams/