Velvety Rhubarb Delight
Indulge in this luscious Velvety Rhubarb Delight, where the tartness of fresh rhubarb meets the smooth creaminess of whipped double cream. This decadent dessert is a heavenly treat that satisfies both sweet and sour cravings. The delightful layers of vibrant rhubarb pulp and crisp buttery crumble create a textural contrast that elevates each bite, making it perfect for special occasions or a cozy dinner at home. With its stunning presentation garnished with fresh strawberries or cherries, this recipe is not only a feast for the palate but also for the eyes. Serve it chilled to keep the flavors refreshing and enjoyable after any light meal. Adapted from a cherished recipe by Pamela Westland, this dessert is sure to leave a lasting impression.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
rhubarb
1 lb (sliced into 1 inch pieces)
superfine sugar
4 ounces (none)
double cream
10 ounces (whipped stiffly)
powdered sugar
1 ounce (none)
butter
2 ounces (melted)
soft brown sugar
2 ounces (none)
fresh white breadcrumbs
6 ounces (none)
walnuts
1 ounce (chopped)
ginger in syrup
1 tablespoon (drained and chopped (optional))
fresh strawberries
to decorate (sliced (optional))
glace cherries
to decorate (optional)
Instructions
1
1. Prepare the rhubarb by removing any leaves and rinsing the stalks under cold water. Slice the stalks into 1-inch pieces for even cooking.
2
2. In a medium saucepan, combine the sliced rhubarb and superfine sugar with a splash of water. Cook over medium heat for about 10 minutes, stirring occasionally, until the rhubarb becomes soft and pulpy.
3
3. Once cooked, remove from heat and let cool. Drain any excess juice using a colander, then mash the remaining pulp until smooth. Set aside.
4
4. In a mixing bowl, whip the double cream until it forms stiff peaks. Gradually add the powdered sugar while continuing to beat, then set aside.
5
5. In a small frying pan, melt the butter over low heat. Add the brown sugar and fresh breadcrumbs, stirring frequently until the crumbs are golden and crispy. Allow to cool slightly before stirring in the chopped walnuts and ginger, if using.
6
6. Gently fold the rhubarb pulp into the whipped cream until well combined.
7
7. To assemble, place a spoonful of the rhubarb cream mixture at the bottom of four elegant dessert glasses. Layer the crumb mixture, then top with more rhubarb cream. Repeat the layers until all ingredients are used, finishing with a final layer of cream on top.
8
8. For an extra touch, garnish with fresh strawberries or glace cherries, if desired. Chill the dessert in the refrigerator for at least 1 hour before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Rhubarb Delight?
Velvety Rhubarb Delight is a luscious dessert featuring layers of tart rhubarb pulp, smooth whipped double cream, and a crisp, buttery crumble.
How much rhubarb do I need for this recipe?
The recipe requires 1 pound of rhubarb, which should be sliced into 1-inch pieces.
What type of sugar is used to cook the rhubarb?
You should use 4 ounces of superfine sugar to cook the rhubarb.
How long does the rhubarb take to cook?
The rhubarb should be cooked over medium heat for approximately 10 minutes until it becomes soft and pulpy.
What should I do after cooking the rhubarb?
After cooking, let the rhubarb cool, drain any excess juice using a colander, and mash the remaining pulp until smooth.
How is the cream prepared?
Whip 10 ounces of double cream until stiff peaks form, then gradually add 1 ounce of powdered sugar while continuing to beat.
What ingredients are in the crumb mixture?
The crumb mixture consists of butter, soft brown sugar, fresh white breadcrumbs, chopped walnuts, and optional chopped ginger.
How do you make the breadcrumbs crispy?
Melt butter in a small frying pan, add brown sugar and fresh breadcrumbs, and stir frequently over low heat until they are golden and crispy.
When do I add the walnuts to the crumbs?
The chopped walnuts should be stirred into the crumb mixture after the breadcrumbs have been cooked and allowed to cool slightly.
How is the rhubarb pulp combined with the cream?
The mashed rhubarb pulp should be gently folded into the whipped double cream until well combined.
How should the dessert be assembled?
Layer the rhubarb cream mixture and the crumb mixture in elegant dessert glasses, finishing with a final layer of cream.
How long should Velvety Rhubarb Delight be chilled?
The dessert should be chilled in the refrigerator for at least 1 hour before serving.
What can I use to garnish this dessert?
You can garnish the top with fresh sliced strawberries or glace cherries for a stunning presentation.
Is there ginger in this recipe?
The recipe includes 1 tablespoon of drained and chopped ginger in syrup as an optional ingredient in the crumb mixture.
How many ounces of double cream are required?
The recipe calls for 10 ounces of double cream.
What type of breadcrumbs are best for this recipe?
Fresh white breadcrumbs (6 ounces) are recommended for the best texture.
Does the rhubarb need to be peeled?
The instructions only specify removing any leaves and rinsing the stalks under cold water before slicing.
What kind of flavor profile does this dessert have?
It features a balance of tartness from the rhubarb and sweetness from the cream and sugar.
Who is the original creator mentioned in the description?
This recipe is adapted from a cherished recipe by Pamela Westland.
How much butter is used in the crumb topping?
The recipe uses 2 ounces of melted butter to crisp the breadcrumbs.
Is this recipe considered difficult?
No, it is tagged as an 'easy' recipe, making it suitable for various skill levels.
What kind of sugar is added to the whipped cream?
One ounce of powdered sugar is added to the double cream after it has formed stiff peaks.
How many servings does this make?
The assembly instructions suggest dividing the mixture into four elegant dessert glasses.
Can I use different nuts instead of walnuts?
While the recipe specifies walnuts, you could potentially substitute other nuts, though walnuts provide the classic crunch for this version.
What type of brown sugar is used for the crumbs?
The recipe calls for 2 ounces of soft brown sugar.
Is water added when cooking the rhubarb?
Yes, a splash of water is added to the saucepan along with the rhubarb and superfine sugar.
What provides the textural contrast in this dish?
The contrast comes from the soft, vibrant rhubarb pulp and the crisp, buttery crumb layers.
Should the rhubarb be drained?
Yes, you should drain any excess juice using a colander before mashing the pulp.
Are glace cherries required?
No, glace cherries are listed as an optional decoration for the final presentation.
Is this a warm or cold dessert?
This is a chilled dessert, intended to be served refreshing and cold after a meal.