This is a very pretty dessert, ideal for Easter. Forced rhubarb is available now and do seek out the best white chocolate you can: its creamy sweetness works well with the rhubarb’s tartness.
Ingredients
400g fresh rhubarb, chopped
3 tbsp sugar, plus extra to personal taste
7 strawberries, hulled and sliced
12 Bisconova Saliardi lady fingers
100ml dessert wine or Marsala
250g white chocolate, 200g chopped, 50g grated (I use more!!)
500ml double cream
Sugar sprinkles to decorate
Method
To serve, sprinkle with the grated white chocolate and sugar sprinkles
Wishing you all a very Happy Easter, from The Tidy Cook
Ingredients
400g fresh rhubarb, chopped
3 tbsp sugar, plus extra to personal taste
7 strawberries, hulled and sliced
12 Bisconova Saliardi lady fingers
100ml dessert wine or Marsala
250g white chocolate, 200g chopped, 50g grated (I use more!!)
500ml double cream
Sugar sprinkles to decorate
Method
- Put the chopped chocolate in a bowl. Bring the cream to the boil: pour over the chocolate. Leave for a few minutes, then stir until smooth. Cool for 2-3 hours.
- Poach the rhubarb with the sugar in 2tbsp water for about 10mins. until it is soft and produced plenty of juice. Remove from the heat; add extra sugar to taste if needed. Add the strawberries. Cool.
- Arrange the lady fingers in the bottom of a large bowl. Pour over the wine, then the cooled rhubarb; place in the fridge for about 3 hours.
- Whip the white chocolate mixture until thick and creamy; spoon over the rhubarb. Put back in the fridge.
To serve, sprinkle with the grated white chocolate and sugar sprinkles
Wishing you all a very Happy Easter, from The Tidy Cook
RSS Feed
