This is a classic spring pudding – easy and quick to make, as well as being light, frothy and delicious.
- Juice and grated zest of 1 orange
- 100g caster sugar
- 6 stems of young pink rhubarb (about 500g)
- 2 cardamom pods
- 2 star anise
For the syllabub:
- 284ml double cream
- Grated zest and juice of 1 large lemon
- 3–4 tablespoons Grand Marnier, dry sherry or white wine
- 50-100g caster sugar (to taste)
Preheat the oven to 190°C/gas mark 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 minutes. Then 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 minutes, until the mixture becomes thick and light.
Remove the cardamom pods and star anise from the rhubarb. Put the rhubarb into individual glasses, spoon the syllabub mixture over the top and chill for a couple of hours.
This recipe featured in the Sarah Raven's Garden Cookbook.