Clean the rhubarb and cut into 1 inch pieces. Place into a pan with the dark sugar and place on to the heat. When the sugar starts to caramelise, add the vinegar, cinnamon and red wine. Bring to a simmer and cook for 20 minutes, until thick and syrupy. Allow to cool. Wash and hull the strawberries and place half of them into a food processor with 1 tablespoon of icing sugar. Blend to a smooth sauce and sieve through a fine strainer. Cut the remaining strawberries in half and mix with the strained sauce. Whisk up the double cream with the icing sugar and the vanilla pod until stiff. Spoon some of the rhubarb into the bottom of a glass, top with some of the cream and then the strawberries and so on until the glass is full. Dust with lots of icing sugar and using a blow torch caramelise the top. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (606g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 426 (54%)|
|Amt Per Serving||% DV|
|Total Fat 47.3g||63 %|
|Saturated Fat 29g||145 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 172.3mg||53 %|
|Sodium 62.9mg||2 %|
|Potassium 752.6mg||20 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 51.1g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 794
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