Rhubarb flummery recipe

  • Serves 6
  • 20min to prepare and 15mins to cook
  • 445 calories / serving
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Vegetables aren't usually considered "dessert food" but rhubarb flummery is a traditional British dessert that shows just how sweet veggies can be.

Place the chopped rhubarb into a large wide bottomed saucepan, add orange juice and zest, 100ml (3 1/2fl oz) of water, caster sugar and vanilla and bring to the boil. Simmer gently for 10 minutes or until the rhubarb is tender.

Mix the cornflour with a little water to make a paste and then pour into the cooked rhubarb. Stir over a medium heat until thickened. Remove the vanilla pod if using and discard.

Serve warm or at room temperature with generous dollops of thick double cream or whipped cream and a scattering of flaked toasted almonds.

See more Rhubarb recipes

  • Ingredients

  • 800g (1 1/2lb) rhubarb, ends trimmed and cut into 2cm pieces
  • 1 Tesco Finest orange, finely grated zest of half and juice of whole orange
  • 125g (4oz) caster sugar
  • 1tsp vanilla extract or 1 vanilla pod, seeds scraped
  • 3tbsp cornflour
  • 300ml Tesco Finest double cream or whipped cream, to serve
  • 50g (2oz) flaked toasted almonds, to serve
  • Energy 1865kj 445kcal 22%
  • Fat 32g 46%
  • Saturates 17g 85%
  • Sugars 25g 28%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 39g Protein 3.9g Fibre 2.5g


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