Champagne Syllabub with Orange Rhubarb Compote
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.
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.
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.
- 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)
- 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
- Place in a pan with the remaining ingredients and bring to a simmer.
- Cook gently for 10 minutes or until the rhubarb is cooked, but some of the pieces remain firm.
- Leave to cool.
- Place the sugar in a bowl, then pour on the Champagne. Stir occasionally to help dissolve the sugar.
- Whip the double cream until it's just holding it's shape. Stir in the skyr or yoghurt.
- Pour in the sweetened Champagne, then whisk again until the mixture just holds it's shape.
- Reserve 6 nice looking pieces of rhubarb and some of the liquid, then divide the compote between 6 small wine glasses.
- Spoon the syllabub over the compote, then top with the reserved rhubarb and liquid.
If you're not using my recipe for homemade orange squash, you might like to add ½ 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.
As 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.
As 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
- Lemon, honey & pear syllabub via Tinned Tomatoes
- Raspberry syllabub with chardonnay vanilla biscuits via Tin and Thyme
- Roasted plum parfait with lemon curd via Tin and Thyme