This traditional English dessert, made with stewed fruit and whipped cream, tastes decadent but has a lovely light texture. For a quick treat, cook the rhubarb the day before, then simply whip the cream and assemble before serving. If fresh rhubarb isn't available, you can substitute the same amount of thawed frozen rhubarb—just thoroughly pat it dry.
- Prep time 30 minutes
- Total time 3 hours & 30 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan, cook rhubarb, all but 2 tbsp of the sugar and the marmalade over medium heat, stirring often, until rhubarb is broken down and mixture is thick and glossy, 15 to 20 minutes. Scrape into heatproof bowl; refrigerate until chilled, about 3 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)In separate bowl, beat together cream, remaining sugar and the vanilla until stiff peaks form.
Divide one-third of the rhubarb mixture among 4 small glasses. Top with half of the whipped cream, dividing evenly. Spoon another third of the rhubarb mixture over top. Repeat layers once with remaining whipped cream and rhubarb mixture. Using knife, swirl layers. Sprinkle with cookie crumbs.
Tip from The Test Kitchen: The cooked rhubarb is also delicious served warm with a scoop of ice cream. Make a double batch and save the extra for another day.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 76 mg
- Sugars 40 g
- Protein 3 g
- Calories 395.0
- Total fat 22 g
- Potassium 392 mg
- Cholesterol 76 mg
- Saturated fat 13 g
- Total carbohydrate 50 g
%RDI
- Iron 5.0
- Folate 8.0
- Calcium 13.0
- Vitamin A 24.0
- Vitamin C 17.0
