Recipe: Strawberry and rhubarb sundaes

By ALASTAIR HENDY

Published: | Updated:



Strawberry and rhubarb sundaes

MAKES 4 SUNDAES IN 350ml · 12fl oz GLASSEs


RHUBARB

  • 4 stems rhubarb about 300g · 11oz total
  • about 150g · 5oz golden caster
  • sugar or to taste see Cook’s Tip
  • 1 tbsp rosewater


TO SERVE

  • 300g · 11oz strawberries tops sliced off
  • 1 tbsp golden caster sugar
  • 150ml · 5fl oz double cream
  • 4 meringue nests broken into pieces
  1. Cut the rhubarb into 3cm · 1¼ in pieces and place in a wide shallow pan or sauté pan with a lid. Scatter over the caster sugar and add 4 tbsp water. Bring to a simmer, cover with the lid and cook for 2 minutes, shaking the pan halfway through. Remove from the heat and leave to cool without the lid or just partially covering the pan. Once cooled, the rhubarb will be done and there will be some lovely syrupy juice. Sprinkle over the rosewater.
  2. When ready to assemble the sundaes, halve or slice the strawberries, toss them in 1 tbsp golden caster sugar and set aside for 10 minutes. Whisk the cream to soft peaks. Break the meringue nests into pieces.
  3. Layer up all the ingredients in sundae glasses, adding some of the rhubarb and rosewater syrup as you go. Top with any remaining strawberries and serve. If wished, garnish with thin blades of rhubarb (raw, for decoration only, as in the picture).

COOK’S TIP Summer rhubarb is thicker and more tart than the tender pink stems of spring. If making this with early rhubarb you can reduce the amount of sugar to taste and allow less cooking time.  


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