Pan cooked rhubarb and angelica with vanilla cream

Stalks of fresh rhubarb
Few thin stems of angelica about 2 cm long with leaves removed – select the thinnest youngest stems
2 tablespoons of sugar
1 tablespoon waterVanilla pod
150ml double or whipping cream

Wipe the rhubarb with a damp cloth and trim off leaves and base ( if not already trimmed) and cut into small pieces about 2cm long
Cut the angelica into very small pieces about 50mm

Heat the water and sugar gently in a shallow frying pan and add the rhubarb and angelica in a single layer.  This is important as you want to cook the rhubarb gently without it turning into a purée. After about 3 minutes turn the rhubarb, using a spatula or tongs , to cook the other side.  The rhubarb is ready when it is soft but firm. Remove from the heat.

While the rhubarb is cooking you can prepare the vanilla cream. Slice the vanilla pod in half and scrape our the seeds using the point of knife. Place the seeds in a bowl with the cream and whip until soft.

Serve individually placing a portion of rhubarb on a plate with a blob of vanilla cream to the side and a piece of home made shortbread or an amaretti biscuit to finish.




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