Rhubarb and Ginger Syllabub
It’s been a fantastic Easter weekend and has finally given us time together as a family, something that has been somewhat lacking for the last couple of weeks. We’ve been able to relax, play and eat together. Oh god, have we eaten.
Things have been pretty full on here recently so I decided that the food this weekend wasn’t going to be anything taxing. Mainly just some old, low key, favourites. The toddler had a pile of chocolate eggs from other people so we made some of our favourite espresso brownies instead of buying more chocolate. Still chocolate yes, but in a different form. There’s a difference. Honestly.
We had an extra guest for Easter lunch so after plates full of beef and chestnut mushroom pie I served up Rhubarb and Ginger Syllabub. Little glasses full of creamy rhubarb goodness. Not exactly light, still luxurious but it made a change from the chocolate-fest that has been going on.
I’d spotted the recipe in the April issue of Good Food and thought they sounded perfect. I didn’t make any changes so won’t be producing the recipe here, the link above will take you straight to the recipe I followed.
They went down well with everyone, including the toddler who made short work of her (plastic) glass full. They are definitely being added to my ‘make again’ list, though another time I may take up the recommendation to swap the cream for natural yoghurt.
I’m linking this up to One Ingredient over at Working London Mummy. This month it’s rhubarb.