Red Rice Rhubarb & Strawberry Pots…


Red Rice Strawberry Rhubarb Pots.....

A simple, simple early summer (looks out at rain soaked garden wondering if I’ve been transported back to November overnight !) pud to cleanse the palate at the end of any supper.

I simmered some home grown rhubarb with a little caster sugar until just cooked….I let it cool…then added a glug of Wild Strawberry liqueur (from The Wiltshire Liqueur Company – see link at the side bar) – covered the dish with cling film and popped it in the fridge for about a couple of hours to let the rhubarb soak up the spirit. I crumbled a ginger biscuit into each pot (I actually bashed it in a plastic bag with a rolling pin-very therapeutic actually!) added a beautiful blob of creme fraiche then topped with a spoonful of the rhubarb benevolence!

The trinity of flavours was satisfying and sumptuous and light.


4 thoughts on “Red Rice Rhubarb & Strawberry Pots…

  1. I could never get into rhubarb. Not sure why. However, this desert may convince me to try something new. It looks delicious. BTW, love this phrase “until just cooked.” It’s such a pleasant phrase. Very gentle and intentional. Beats the more aggressive “charred to a cinder” phrase I’ve come across in reading other material! 😉


  2. I had some friends over for a BBQ last night and thought this would be the perfect sweet ending to dinner. Because I had no suitable liqueur I made two changes that I’d like to think were successful. I baked the rhubarb lengths, sprinkled with Jamie Oliver’s vanilla sugar. This helped them to keep their shape and made a wonderful sweet sauce. However the Sainsbury’s ginger snaps were definitely not ‘gingery’ enough!


    • Ah! Supermarket own brand gingers! Better with an artisan packet – though Mc Vitie’s are pretty gingery! Great that you tinkered – it is what this site is all about – sharing ideas and tinkering!! Thanks for dropping by, Colin!!


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