Post by Sylvia on Jul 20, 2008 9:27:35 GMT -6
This is a good filling for the middle of a Victoria Sponge
You will need:
4 ozs of trimmed and sliced rhubarb
2 ozs of Sugar
4 tbsp Water (be mean with the water - depends on the quality of the rhubarb)
2 and 3/4 ozs of Double cream
Icing (confectioners) sugar with a sprinkle of ground ginger. (optional).
Place the rhubarb, sugar and water in a saucepan, cover and cook for 10 minutes until the rhubarb is soft. Remove the lid and boil until the mixture is thick. Cool the mix in a bowl.
Whip the cream to soft peak then fold in the cold rhubarb mix using a metal spoon and figure of 8 movement. You could serve this now in nice glasses as a fool.
If using for filling a sponge cake, place a doily on top of the finished cake and sprinkle with icing (confectioner's) sugar, remove the doily gently so as not to disturb the sugar.
Sylvia446
I am on my last pull of rhubarb,
You will need:
4 ozs of trimmed and sliced rhubarb
2 ozs of Sugar
4 tbsp Water (be mean with the water - depends on the quality of the rhubarb)
2 and 3/4 ozs of Double cream
Icing (confectioners) sugar with a sprinkle of ground ginger. (optional).
Place the rhubarb, sugar and water in a saucepan, cover and cook for 10 minutes until the rhubarb is soft. Remove the lid and boil until the mixture is thick. Cool the mix in a bowl.
Whip the cream to soft peak then fold in the cold rhubarb mix using a metal spoon and figure of 8 movement. You could serve this now in nice glasses as a fool.
If using for filling a sponge cake, place a doily on top of the finished cake and sprinkle with icing (confectioner's) sugar, remove the doily gently so as not to disturb the sugar.
Sylvia446
I am on my last pull of rhubarb,