Quick recipe finder Rhubarb and orange syllabub with toasted nuts
By Merrilees Parker From Saturday Kitchen
Ingredients
- 3 tbsp Grand Marnier
- 3 tbsp good quality Seville orange marmalade
- Seville orange, zest only
- 150ml/¼ pint double cream
- 290ml/½ pint mascarpone
- 170g/6oz cooked rhubarb
- 110g/4oz pistachio
- 4 tbsp orange blossom honey
Method
Mix the Grand Marnier with the marmalade and orange zest. Mix the cream with the mascarpone, then gently stir in the marmalade mixture and gently fold in the rhubarb.
Divide the mixture between four wine glasses and chill for at least 4 hours but preferably overnight.
Before serving, toast the nuts in a dry frying pan. Allow to cool before sprinkling over each syllabub. Finish with a drizzle of honey.
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