Return to Content

Stewed Rhubarb with Spiced Whipped Cream

Stewed Rhubarb with Spiced Whipped Cream
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 6

Rhubarb, gently cooked in a sugar syrup, is chilled and then served cold with generous dollops of spiced whipped cream.

Ingredients:

  • 1/2 cup water
  • 2 cups sugar, plus 1 teaspoon
  • 1-1/2 pounds rhubarb, cut into 1-inch lengths
  • 1 teaspoon vanilla
  • 1 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Freshly grated nutmeg

Instructions:

1. In a large saucepan, combine the water and 2 cups of the sugar. Stir to partially dissolve the sugar and place over high heat. Bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
2. Add the rhubarb and continue to simmer for 10 to 15 minutes or until the rhubarb is tender and most of the liquid is evaporated. Stir in the vanilla and transfer to a bowl. Cover the bowl and refrigerate until thoroughly chilled.
3. Whip the cream until stiff. Blend in the remaining teaspoon sugar, the cinnamon, cloves, and nutmeg. Spoon the chilled rhubarb into stemmed goblets and top with the whipped cream.
Updated Tuesday, May 24th, 2011

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.