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.
Place the rhubarb in a lidded saucepan with the remaining ingredients and bring to a simmer.
400 g rhubarb, 2 tbsp orange blossom honey, 2 tbsp homemade orange squash, 2 tbsp water
Cook gently for 10 minutes, with the lid on, or until the rhubarb is cooked, but some of the pieces remain firm.
Leave to cool.
Champagne Syllabub
Place the sugar in a bowl, then pour on the Champagne. Stir occasionally to help dissolve the sugar.
50 g vanilla sugar, 100 ml Champagne
Whip the double cream until it's just holding it's shape. Stir in the skyr or yoghurt.
200 ml double cream (heavy cream), 50 g 0% fat Greek 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.
Notes
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.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.