
By
Jane Curran
published
in Recipes
Ingredients
- 300g (10oz) rhubarb, thickly sliced
- 300g (10oz) strawberries, halved
- 150ml (¼pt) dessert wine
- 400ml (14fl oz) light double cream
- 75ml (3fl oz) maple syrup
you will need
- 8 glasses
Method
Place the rhubarb in a small pan with the strawberries and dessert wine. Simmer for 5 minutes, then set aside to cool completely.
In a bowl, whip the cream with the maple syrup to form soft peaks. Fold in the rhubarb and strawberry mixture, and divide between the glasses. Chill in the fridge for 1 hour before serving. Serve with biscuits on the side - Jules Destrooper Almond Thins are a great match.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.