Creamy rhubarb cup

Peel and cut the rhubarb in pieces.

In a large thick bottom pan, combine the rhubarb, brown sugar, orange rind and butter.

Mix constantly.

Bring to a boil over medium heat.

Turn down the heat, cover and let simmer for 20 to 30 minutes or until the rhubarb is tender.


Purée the rhubarb in the mixer and let cool.

When the purée is cold, add the curaçao.

Add some sugar again if necessary. Don't forget that it may soften the rhubarb.

Whip the cream until firm and slowly fold it into the puréed rhubarb, without mixing them together completely.

Divide the mixture into individual serving bowls and put in the fridge for at least 1 hour.

Yield: 4 servings.


700 g of rhubarb

250 ml of brown sugar

15 ml of butter

15 ml of curaçao

125 ml of whipping cream

- grated orange rind