Rhubarb cream.
Cook time: 8 mins | Prep time: 10 mins | Serves: 6
Ingredients.
1 bunch rhubarb, rinsed, cut into 5cm pieces
1 1/2 cups thickened cream
2 tablepsoon’s strawberry jam
1 lemon, zest
Method.
1. In a medium fry pan on medium heat add rhubarb, cream, strawberry jam and lemon zest. Stir and simmer for 8 minutes or until rhubarb has softened.
2. Take off the heat and cool for 10 minutes. Place rhubarb cream into a food processor and blitz until smooth.
3. Store in a glass airtight container. Will last up to a week.
Cooking Notes:
Dollop rhubarb cream on cakes, crumble, fruit and crumble
