Rhubarb, Ginger and Cream - River Cottage
Explore delightful rhubarb recipes from the UK! From crumbles to tarts, discover tasty ways to enjoy this tangy fruit in your cooking today!
Ingredients
- 500g rhubarb
- 150g caster sugar
- 4 balls of preserved stem ginger, plus 2 tablespoons of the ginger syrup from the jar
- 250ml double cream
- 250g plain wholemilk yoghurt
- 1 vanilla pod (optional)
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