• Ali

Rhubarb creams with and rhubarb compote

Ali Bilton • Feb 12, 2020

These are a great dessert to make ahead of time and super seasonal at the minute. They're not too heavy either, as they use greek yoghurt and creme fraiche.


250g Rhubarb

1 orange, zest and juice

2 gelatine leaves

50g (1 ¾ oz) icing sugar

75g (2 ½ oz) Crème fraiche

75g (2 ½ oz) Greek yoghurt

For the strawberry and rhubarb compote

200g Rhubarb, trimmed and cut into 3cm lengths

30g (1oz) Vanilla sugar

1 tbsp runny honey


1. Trim the rhubarb and cut into 5ch (1inch) lengths.

2. Place in a shallow wide pan with icing sugar and orange juice and zest. Cook over a moderate heat for 10 minutes until the rhubarb has broken down and is thick and syrupy.

3. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft

4. Place the cooked hot rhubarb into a food processor and blend until very smooth.

5. Squeeze out all of the water from the gelatine and drop into the food processor. Blend again for a few seconds until it is combined

6. Add the crème fraiche and yoghurt, blend again until it is all mixed in well

7. Divide the mixture between 4 small dariole moulds.

8. Chill for 3-4 hours until set (or overnight)

9. Next place the Rhubarb in a bowl and sprinkle over the vanilla sugar. Leave covered at room temperature for 2 hours.

10. Place the rhubarb in a saucepan and cook over a moderate heat for about 10 minutes until it has softened. Add the honey and cook for a further 5 minutes until all the fruit is soft. Allow to cool.

To serve, dip each mould briefly in boiling water, turn onto a plate and serve with some of the compote and a Hazelnut and orange biscuit

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