Stewed Forced Rhubarb & Vanilla Cream

Awarded ‘Protected Designation of Origin’ status in 2010, Yorkshire Forced Rhubarb is truly the Champagne of the rhubarb world: sweet, beautifully tender and unmistakably special.

Make the most of this vibrant, seasonal sensation with a recipe from The Farm Table Head Chef, Tom.

Difficulty:

Prep time: Min. 6 hours (setting time)

Cook time: 10 minutes

Serves: 2-4

Stewed Forced Rhubarb with Vanilla Cream Image 1

Stewed Forced Rhubarb with Vanilla Cream Image 2

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Seasonality

Ingredients

75ml of double cream
200ml of Oak Park Jersey milk
30g of caster sugar
8g of gelatine powder
1x LittlePod vanilla pod, split and seeded
3-4 large sticks of Yorkshire forced rhubarb
50ml/ dash of Darts gin
Another 80-100g of sugar

You will also need a small to medium sized bowl to set the cream in, or a Blancmange mould.

Method

Vanilla Set Cream:

In a cup, stir the sugar and the gelatine together, add 100ml of milk and leave for 10 minutes.

Then, in a sauce pan, warm the cream, 100ml milk and vanilla, add in the gelatine milk and stir in till fully dissolved. Pour in to your mould and set in the fridge for 6-24 hours.

Stewed Rhubarb:

Wash and trim down the rhubarb, then in to a small oven dish put the rhubarb, 80g-100g of sugar and the dash of gin, cover with a lid and bake at 120 for 10 minutes - or until the rhubarb just softens and is sat in a little syrup. Set to one side to cool.

Once cool, cut down in to bite sized chunks.

To serve, tip the cream out of your mould onto a large dish, pouring the stewed rhubarb over the top.