Rhubarb Flummery Recipe
Ingredients
| Rhubarb | 1 1/2 Pound | |
| Water | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1/4 Teaspoon | |
| Cornstarch | 3 Tablespoon | |
| Heavy cream - as required | ||
Directions
GETTING READY
1) Slice the rhubarb into 1/2 inch slices.
MAKING
2) In a pan, combine the rhubarb with water and sugar, simmer until mushy.
3) Stir in the vanilla extract.
4) In a small bowl, blend the cornstarch with a little cold water and stir into the rhubarb mixture.
5) Stir continuously and cook for 5 minutes, or until thickened.
SERVING
6) Serve the Rhubarb Flummery warm or chilled with cream, sugar and butter cookies.
1) Slice the rhubarb into 1/2 inch slices.
MAKING
2) In a pan, combine the rhubarb with water and sugar, simmer until mushy.
3) Stir in the vanilla extract.
4) In a small bowl, blend the cornstarch with a little cold water and stir into the rhubarb mixture.
5) Stir continuously and cook for 5 minutes, or until thickened.
SERVING
6) Serve the Rhubarb Flummery warm or chilled with cream, sugar and butter cookies.
Chef
