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Champagne Syllabub with Orange Rhubarb Compote

Champagne Syllabub with Orange Rhubarb Compote

Dessert | 15th May 2017 | By

When I posted a picture of this Champagne syllabub with orange rhubarb compote over on Instagram I was overwhelmed by the chorus of ” there’s no such thing as leftover Champagne”. Hmmm! CT and I don’t drink a lot and obviously nor do our friends. We had a little bit leftover from a birthday brunch and I’m so glad we did. These little pots of deliciousness are both luxurious and totally sumptuous.

Champagne Syllabub & Rhubarb Compote

It was a friend’s birthday recently and we went out for brunch to celebrate. The Canteen at Maker Heights does a wonderful breakfast and although it isn’t vegetarian the chef understands that vegetarians like choice and something a bit different from the norm. I took a bottle of Champagne along to make the outing a bit more celebratory. We all enjoyed a glass with a little of my vanilla scented blood orange squash – who needs buck’s fizz?

The next day, my mother brought me over some more rhubarb from her garden and suddenly I knew just what I was going to do with that leftover fizz. I can now tell you that Champagne syllabub is the absolute best. Layered up with orange flavoured rhubarb compote, it’s even better.

Champagne Syllabub & Rhubarb Compote

Both the Champagne syllabub and rhubarb compote are so quick and easy to prepare; they make an ideal dinner party dessert. Just pile the mixtures into elegant glasses in as many layers as you like and leave them in a cool place until you’re ready to serve. They can be made a few hours ahead of time. Indeed, they were almost as good the next day. They may seem a little naughty, but the cream is lightened with a little 0% fat yoghurt and the portions are small.

Champagne Syllabub with Orange Rhubarb Compote
Print
Champagne Syllabub with Rhubarb Compote
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
An easy to make luxurious dessert that will make a fitting end to any dinner party. The tartness of the rhubarb contrasts well with the sweet creamy syllabub.
Course: Dessert
Cuisine: British
Serves: 6 people
Author: Choclette @ Tin and Thyme
Ingredients
Rhubarb Compote
  • 400 g trimmed rhubarb
  • 2 tbsp orange blossom honey
  • 2 tbsp homemade orange squash (or use the juice of an orange and an extra tbsp honey)
  • 2 tbsp water (only 1 if using orange juice)
Champagne Syllabub
  • 50 g vanilla sugar (or golden caster sugar)
  • 100 ml Champagne (or other sparkling wine)
  • 200 ml double cream
  • 50 g skyr or 0% fat Greek yoghurt
Instructions
Rhubarb Compote
  1. Place in a pan with the remaining ingredients and bring to a simmer.
  2. Cook gently for 10 minutes or until the rhubarb is cooked, but some of the pieces remain firm.
  3. Leave to cool.
Champagne Syllabub
  1. Place the sugar in a bowl, then pour on the Champagne. Stir occasionally to help dissolve the sugar.
  2. Whip the double cream until it's just holding it's shape. Stir in the skyr or yoghurt.
  3. Pour in the sweetened Champagne, then whisk again until the mixture just holds it's shape.
  4. Reserve 6 nice looking pieces of rhubarb and some of the liquid, then divide the compote between 6 small wine glasses.
  5. Spoon the syllabub over the compote, then top with the reserved rhubarb and liquid.
Recipe Notes

If you're not using my recipe for homemade orange squash, you might like to add Ā½ a vanilla pod to the rhubarb whilst it's cooking.

I keep a jar of golden caster sugar with spent vanilla pods immersed in it. This gives me wonderfully scented vanilla sugar whenever I need it.

Can be made and assembled a few hours ahead of time.

 

Cook Once Eat TwiceAs I made more glasses of this champagne syllabub than CT and I could possibly eat in a day, I’m sharing the recipe with Corina at Searching for Spice for Cook Once Eat Twice.

 

 

 

Tea Time Treats LogoAs a posh tea time treat I’m sharing this with Jo’s Kitchen for Spring Flavours.

 

Other recipes for syllabub type desserts you might like

Champagne Syllabub with Rhubarb Compote. PIN IT

Champagne Syllabub with Orange Rhubarb Compote

Comments

  1. Leave a Reply

    Corina
    15th May 2017

    This definitely sounds a like a perfect summer dinner party dessert! Thank you so much for sharing with #CookOnceEatTwice!

    • Leave a Reply

      Choclette
      22nd May 2017

      This was the first time I’d ever made skyr. It’s great to lighten cream a little without it seeming “thin”!

    • Leave a Reply

      Choclette
      22nd May 2017

      Excellent. Open that bottle, but be sure to leave some for that syllabub.

  2. Leave a Reply

    Kate - Gluten Free Alchemist
    21st May 2017

    Now that looks like a perfect end to a meal. Light and creamy with the tartness of rhubarb and a good hit of champagne. Yum!
    We have had ‘leftover’ champagne on many an occasion! I am a bit of a lightweight when it comes to alcohol and Mr GF doesn’t much like fizz….. so a bottle goes a long way in our house….. Always good to have recipes for leftovers! x

    • Leave a Reply

      Choclette
      22nd May 2017

      Yay, I’m glad we’re not the only ones Kate. And really Champagne makes such an excellent syllabub, it would be a shame to drink it all up šŸ˜‰

  3. Leave a Reply

    Nico @ yumsome
    25th May 2017

    Oh gosh! I love syllabub, and I adore rhubarb (not that we see it here often) – is it wrong that I want gorge on this?

    This is just begging me to veganise it!

    • Leave a Reply

      Choclette
      29th May 2017

      In that case Nico, I think you should go ahead and veganise. I look forward to seeing it šŸ™‚

  4. Leave a Reply

    Angela / Only Crumbs Remain
    26th May 2017

    I have to say that hubby & I are the same as you & CT – we rarely drink. Infact I think we still have a bottle of champers in the cupboard which wass bought as a gift for us last christmas (or was it the Christmas before – oops!) Love the sound (and look) of these choclette, I adore rhubarb and it’s amazing with orange too.
    Angela x

    • Leave a Reply

      Choclette
      28th May 2017

      Hahaha, glad it’s not just us. The bottle I used for this was one we’d been given the Christmas before last. it’s just not worth opening a bottle for just the two of us and I keep forgetting to bring it out at social gatherings. Glad I remembered at last šŸ™‚

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