Description
A classic British spring dessert featuring tart stewed rhubarb folded into sweetened whipped cream for a beautiful, light, and airy treat.
Ingredients
Scale
- 1 lb rhubarb
- 1/2 cup sugar
- 1 tbsp orange juice
- 1 tsp vanilla
- 1.5 cups heavy cream
Instructions
- Cook rhubarb with sugar/juice
- Cool compote completely
- Whip cream to soft peaks
- Gently fold compote into cream
- Chill and serve
Notes
Low-effort, visually appealing, highlights seasonal produce, naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 245 kcal