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Rhubarb and rosé syllabubs recipe
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Impress your date with this decadent pudding, they'll have no idea how easy it was to put together. Sweet, sugary rhubarb syrup and tangy Greek yogurt combine for a refreshing syllabub, with a hint of prosecco rosé for a crisp finish. See method
Ingredients
- 60g caster sugar
- 60ml water
- 1 tsp grenadine syrup (optional)
- 100g rhubarb
- 100ml whipping cream
- 50g Tesco Finest Greek yogurt
- 2 tbsp Tesco Finest maple syrup
- 1 orange, zested and juiced
- 2 tbsp Tesco Finest prosecco rosé
Each serving contains
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Energy
1690kj
404kcal
20%
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Fat
23g
33%
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Saturates
14g
72%
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Sugars
45g
50%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 46.3g
Protein 3.1g
Fibre 1.2g
Method
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Put the caster sugar, water and grenadine syrup (if using) in a small pan over a high heat and bring to the boil.
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Cut the rhubarb into 5cm batons and add to the boiling syrup, making sure they’re submerged. Reduce the heat to low and poach for 2-3 mins, gently turning the rhubarb a few times with a spoon, until just starting to soften. Transfer to a heatproof bowl, leave to cool to room temperature, then chill in the fridge for at least 1 hr
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Meanwhile, whip the whipping cream, Greek yogurt and maple syrup to soft peaks. Finely grate the orange zest and measure 1 tbsp orange juice; add to the cream mixture with the prosecco rosé, then re-whisk to soft peaks. Spoon into 2 glasses and chill for 30 mins to firm up a little.
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Remove the chilled rhubarb from the syrup and arrange on top of the syllabubs. Spoon 1 tsp syrup over each serving, then sprinkle with a little more orange zest to serve.
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