Monday, July 5th, 2010

Echo’s Wine Stewed Rhubarb with Vanilla Cream

All Images © Katie Quinn Davies

Fellow blogger Echo Hopkins from Absolutely Swell sent me a recipe the other day for a dreamy sounding Wine Stewed Rhubarb with Vanilla Whipped Cream which I made today for dessert (am seriously going to have to up the exercise quota this week). I love a recipe which involves (almost) a bottle of wine as it means I can impersonate my all-time favourite chef; Keith Floyd (RIP) in the kitchen and glug a glass or two of red whilst making the recipe (you can take the girl out of Ireland…).

It took me 10 minutes to chop up the rhubarb, cover it in wine, sprinkle with sugar and orange zest and pop it in the oven for 25 or so minutes. Half this dessert got gobbled up whilst I was shooting it, all I can say is it’s totally glorious a perfect combination of sweet and sour, the vanilla in the cream works exquisitely with the tart rhubarb.

The ingredients and recipe which Echo sent me are as follows:

7-8 stalks rhubarb

Red wine, most anything works

100g sugar

Vanilla pod

Orange zest

1 container double cream

1 tbsp. caster sugar

1 tsp. vanilla extract


Chop rhubarb into pieces and fill a baking dish. Cover with red wine then sprinkle with sugar. Place orange zest and vanilla pod on top. Bake at 180 degrees until rhubarb is tender, about 25-30 min. Cool slightly before serving.

While rhubarb is cooking combine cream, sugar and vanilla. Allow to sit for 15-20 minutes refrigerated. Whip until gentle peaks form and serve with warm rhubarb.

8 Responses to “Echo’s Wine Stewed Rhubarb with Vanilla Cream”

  1. July 5, 2010 at 5:22 pm

    This looks divine! And I love the colour :-)

  2. July 6, 2010 at 12:05 am

    Amazing! I’m so glad you liked it!

  3. July 6, 2010 at 4:05 am

    Nothing has ever compelled me so strongly to try rhubarb! It looks so gorgeous against the cream and that dark, pewter-y spoon.

  4. July 6, 2010 at 1:46 pm

    Seems like a dish I could toss together quickly to reward unexpected guests. Lovely.

  5. July 7, 2010 at 1:46 am

    Hey guys, thanks for the comments, it is super easy and quick to make this. It’s got a great sweet and sour thing going on and I’m a big fan or sour foods so this was right up my alley. One thing we though (husband and I) when we were eating it was; it might be nice to introduce a bit of crunch texture to it…

    I’m thinking to re-make and re-shoot this (not that it’s not perfect as it is) and serve it cold and layered in glasses, as in: layer of fruit > layer or cream > layer of crushed Amaretti biscuits and repeat layering etc… Actually I have been meaning to make a recipe with a box of Lazzaroni Amaretti cookies I bought a while back…

    Hmmm a new project me-thinks…

  6. Mags
    July 9, 2010 at 6:26 am

    I love rhubarb. I will try this with a crumble on top. I bet it will be fab.

  7. Anonymous
    July 10, 2011 at 8:46 pm

    I must try this one!

  8. Anonymous
    August 4, 2011 at 9:26 pm

    Here what i found -> vision correction

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