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Rhubarb Syllabub

Phoby Al Podgorski~Sun-Times

Photo by Al Podgorski~Sun-Times

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Updated: May 12, 2011 11:34AM


1½ cups sugar1

1/4 cups water

1 vanilla bean, halved and scraped, or ½ table- spoon vanilla extract

Zest and juice of 1 orange

1 (1-inch) piece ginger, peeled and thickly sliced

¼ teaspoon kosher salt

1 pound rhubarb, trimmed and cut crosswise on diagonal into ½-inch pieces


¼ cup sweet white wine or your choice of liquor such as St. Germain

½ cup sugar

Juice of ½ orange

1½ cups heavy whipping cream

Mix sugar and water together in medium saucepan. Add vanilla bean or extract, orange zest and juice, ginger and salt and bring to boil. Reduce to simmer, and let cook until sugar has dissolved, about 3 minutes. Add rhubarb, partially cover and cook until rhubarb is just tender and starting to break down, about 5 minutes. Remove from heat.

With a slotted spoon, remove rhubarb from liquid, and allow both to cool separately. Strain liquid to remove ginger, vanilla bean and zest. (Rhubarb and liquid can be stored together in an airtight container for up to 1 week.)

For the syllabub: In small bowl, combine wine, sugar and orange juice and stir to dissolve. In larger bowl, whisk the cream by hand or with electric mixer. Slowly add wine mixture, whisking constantly, until cream is fluffy with soft peaks. In small glass tumblers, layer cream, poached rhubarb and liquid.

Katherine Sacks

Nutrition facts per serving: 603 calories, 17 g fat, 10 g saturated fat, 62 mg cholesterol, 13 g carbohydrates, 105 g sugars, 2 g protein, 143 mg sodium, 4 g fiber

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