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. So why not try my recipe for champagne syllabub with orange rhubarb compote the next time you need to impress?
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?
Champagne Syllabub with Rhubarb Compote
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 vanilla and orange pair well with rhubarb, so I wanted to use both in the compote. My blood orange squash is already flavoured with vanilla but I also used vanilla sugar too. Both flavours were subtle, but definitely present.
Both the Champagne syllabub and rhubarb compote are so quick and easy to prepare. This makes them 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 are 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.
Top Tips for Champagne Syllabub with Rhubarb Compote
- 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.
- You can make both the syllabub and compote the day before you need it. And you can assemble the two a few hours ahead of time.
Other Recipes for Syllabub Type Desserts You Might Like
- Apricot whisky honey cheesecake via Tin and Thyme
- Blackcurrant fool with fresh mint & rose via Tin and Thyme
- Lemon, honey & pear syllabub via Tinned Tomatoes
- Matcha & blueberry cheesecake pots via Tin and Thyme
- Raspberry syllabub with chardonnay vanilla biscuits via Tin and Thyme
- Roasted plum parfait with lemon curd via Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this champagne syllabub with rhubarb compote, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more dessert recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Champagne Syllabub with Rhubarb Compote. PIN IT
Champagne Syllabub with Rhubarb Compote – The Recipe
Champagne Syllabub with 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)
- 50 g vanilla sugar (or use 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.
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. And as it could also serve as a posh tea time treat I’m sharing this with Jo’s Kitchen for Spring Flavours.