Ingredients
grated zest and juice 1 orange
100g/4oz caster sugar
6 stems young pink rhubarb, about 500g/1lb 2oz
2 cardamom pods
2 star anise
FOR THE SYLLABUB
284ml carton double cream
zest and juice 1 large lemon
3-4 tbsp Grand Marnier, dry sherry or white wine
100g/4oz caster sugar
Method
-
Heat oven to 190C/fan 170C/gas 5. Warm the orange juice in a pan and dissolve the sugar in it. Cut the rhubarb into sections the length of your thumb and cook in the orange juice with the zest, cardamom and star anise for 8-10 mins. Cool the fruit.
-
To make a syrupy juice, lift out the rhubarb pieces and boil up the juice until it thickens.
-
To make the syllabub, put the cream, lemon zest and juice, alcohol and sugar into a bowl and beat for several mins until the mixture becomes thick and light. Remove the cardamom pods and star anise from the syrup. Put the rhubarb into individual glasses, spoon over some of the syrup, then the syllabub mixture over the top and chill for a few hrs before serving.
