Ingredients
1½lb/600g
rhubarb
5½oz/170g
brown sugar
¼ tsp ground cloves
juice and rind of ½ orange
½ tsp vanilla essence
8floz/250ml cream
1tbsp sugar
Grand Marnier to taste
Method
1. Prepare
the rhubarb and place in a saucepan with the sugar cloves and orange
juice and peel.
2. Cook lightly
for about 15 minutes stirring occasionally, until the rhubarb has reduced
to a thick purée.
3. Add the vanilla essence.
4. Transfer to a bowl and leave to cool in the fridge.
5. Whip the cream with the sugar and Grand Marnier.
Fold into the cold rhubarb mixture.
Divide the rhubarb mixture between 6 individual dessert glasses and chill until
ready to serve.
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