By Janet Walbran
Rhubarb whip is a nice creamy chilled dessert for summer, and easy to make. It needs to be prepared the night to set properly in the fridge.
Prep Time: 30 minutes
Cook time: 15 minutes
Yield: 6 servings
Tags: dessert, rhubarb
- 500 g rhubarb
- 1/4 – 1/2 cup granulated white sugar
- strawberry or raspberry jelly
- 250 mL boiling water
- 300 mL cream
Chop rhubarb into small pieces, and stew in a pot with a little water until soft and mushy.
Add sugar and mix until it is dissolved.
Dissolve as much jelly crystals or cubes as you would usually use to make 500 mL of jelly in 250 mL of boiling water, and add to the stewed rhubarb. Leave to cool but not set.
Whip cream in a large bowl, and gently fold rhubarb jelly mixture in.
Chill in the fridge until firm, preferably overnight.