Rhubarb Recipes from Coulter Lane Farm

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.

		Rhubarb Fool
		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.