About
A deliciously light dessert, this syllabub combines fluffy cinnamon and ginger whipped cream with sweet and tart rhubarb.
Quick and easy to pull together, this is a great mid-week post dinner treat!
Ingredients
- 1 ½ cup, diced rhubarb
- 1 cup heavy whipping cream
- 1 tablespoon 100% pure erythritol by now
- ½ teaspoon cinnamon, ground
- ½ cup water
- ½ teaspoon ginger, ground
- ½ teaspoon vanilla extract
- ¼ cup 100% pure erythritol by now
Instructions
- Add ¼ cup of erythritol to a food processor and blend on a high-speed setting until powdered – about 4/5 minutes. Set aside.
- Whilst the erythritol is blending, add the diced rhubarb to a small pan with the water and remaining erythritol. Bring the mixture to a boil and stir to combine, then reduce to a simmer for 3-5 minutes, until the rhubarb is soft.
- Strain the water from the rhubarb and mash the fruit lightly with a fork. Set aside to cool.
- Add the powdered erythritol, whipping cream, cinnamon, ginger and vanilla to the bowl of a stand mixer.
- Using a whisk attachment, whisk on a high-speed setting until the cream begins to thicken- this may take a couple of minutes. As it starts to thicken, reduce the speed and continue to whisk, forming thick and fluffy peaks.
- Divide the mashed rhubarb mixture in half and carefully fold one half through the whipped cream.
- With the remaining half, add a heaped teaspoon to the base of a ramekin or serving glass. Divide the cream and rhubarb mixture evenly between the 4 serving vessels and then top each with the remaining rhubarb. Serve immediately or chill a little before serving.
Nutrition Facts
- Servings: 4
- Calories: 222.5kcal/930.9kJ (per serving)
- Fat: 21.6g (per serving)
- Carbs: 19.2g (per serving)
- Protein: 2.1g (per serving)