Description
A light and creamy British dessert made with whipped cream and tangy stewed rhubarb. It’s simple, elegant, and perfect for spring and summer!
Ingredients
Scale
Rhubarb Compote
- 3 cups chopped rhubarb (fresh or frozen)
- 1/2 cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract
- 2 tbsp water
Whipped Cream
- 1 1/4 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Combine rhubarb, sugar, vanilla, and water in a saucepan. Simmer over medium heat for 10–12 minutes until soft and jammy. Let cool completely.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Fold half of the cooled rhubarb compote into the whipped cream gently to create a marbled effect.
- Spoon the mixture into individual glasses. Top with remaining rhubarb compote.
- Chill for at least 1 hour before serving.
Notes
You can substitute strawberries for half the rhubarb or use Greek yogurt instead of cream for a lighter option. For extra elegance, serve with shortbread cookies or fresh mint on top.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Calories: 230
- Sugar: 18
- Sodium: 20
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
- Cholesterol: 55