Is it Spring Yet?

Five days and counting, but it is really hard to believe we are still, technically, in Winter and have been for the past month. Daffodils are blooming everywhere in Seattle, and each day is marked with Spring’s inevitable fickle weather. One moment, it’s pouring, the next is blue sky. All of my clients want “seasonal” shots for their publications, which of course are completely out of season at the moment.

Luckily, this week’s request was not so hard to fulfill. The first batches of rhubarb are actually starting to appear! These early stalks are tender and scarlet all the way through with huge tartness. I quickly put the stems to use stewing them up with some sugar and cloves and pouring the scarlet mash over a boozy whipped cream for a light, spring syllabub.

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I only got one jar full from the rhubarb I bought for the shoot. But, luckily for me, this is only the beginning of the season.

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Rhubarb Syllabub
Serves 2-4

White port is a lovely dessert sipping wine to have on hand, and I like the flavor of it in this dish. However, it can be tricky to find. If you can’t find it, use a good drinking sherry or even a nice dessert wine.

6 young stalks of rhubarb, trimmed
2/3 c sugar
4 cloves
2 lemons
1 c heavy cream
2 T caster sugar
1/2 c white port

Cut the rhubarb into 2 inch lengths, and heat with the sugar, cloves and juice of 1 lemon until boiling. Reduce heat to low, and stew until the rhubarb softens. Set aside to cool.

Mix together the cream, sugar, port and juice from one lemon, and whisk until medium peaks form. Scoop into individual glasses and chill for about 30 minutes.

To serve, top with the stewed rhubarb, and a bit more whipped cream if desired.

  • Amy

    I know what you mean! The daffodils and cherry blossoms at UW are blooming but the weather is so crummy! This dessert sounds so light and ethereal.

  • peabody

    Oh I will have to be on the look out for the rhubarb.

  • Gretchen Noelle

    Beautiful pictures! Although I love rhubarb, I have never seen it where I live.

  • matt wright

    A great looking desert. I have never been much of a fan of rubarb. I used to grow it (more to the fact, couldn’t get rid of it), and just never really developed much of a taste for it. This might just do the trick however – combined with white port and cream, it has to be a winner!

  • RecipeGirl

    It’s definitely spring here (San Diego) although we did get some pea-sized hail tonight (freak weather.) I’ve never cooked with rhubarb, but you sure made it look delicious!

  • Aran

    Beautiful shots with beautiful color. I love rhubarb and it seems like I always pair it with some kind of dairy product whether it is panna cotta or yogurt. Just works great together. Well done!

  • rachel

    Rhubarb is really hard to find out of season! Good thing you found some!

  • Stacey

    Rhubarb, a quite interesting piece of food to deal with. I have been trying new recipes at my school to get my stawberry rhubarb crsip just right and the other day I took on making a tart! I has been interesting and it looks like you have made a quite the springy dessert! Looks delicous!

  • Annemarie

    Hooray for rhubarb, and for spring. I’ve just bought some rhubarb seeds so I can have all my own crop for next winter. Hooray.

  • Joanna in the kitchen

    Sooo delicious. Rhubarb is a great choice for a syllabub. I will definitely try this recipe as soon as rhubard appears on the market 😀

  • mari

    This is indeed the perfect dessert to usher in spring! I’m curious about using white port as replacement for dessert wine, as I’d never heard of it. I’m going to go on a white port hunt here in the NL, and see what I come up with.

  • Sarah

    Looks absolutely delicious! Will be on the look out for some rhubarb in the shops. 😉

  • MPG

    I think you made it look like Spring already :) Rhubarb is on my list of things to experiment this year. With port & cream – this looks amazing!

  • michelle @ TNS

    i think syllabub might be my new favorite word. i’ve never worked with rhubarb before, and i really need to start. hooray spring!

  • Steve Loves Eating

    I love eating rhubarb the tart taste just makes my tastebuds dance with delight and the first crop of the year is always the best. Thank you for sharing your recipe, such a delightfully sinful treat and a great way to celebrate the coming of spring lovely.

  • elliot rubinstein

    I’ve got rhubarb in my garden all year round – almost like a weed! I usually cook it with apple and sometimes make a sorbet in my ice cream machine BUT your syllabub looks fabulous. Soo next week it’s on the menu

  • Kim

    Love rhubarb! My daughter in Alaska has a giant patch of rhubarb in here garden. Just went strawberry picking the other day. Spring is here in Charleston. Will add this to my recipes. Thanks!

  • katy

    what a lovely little dish! i’ve only seen rhubarb at one market around here, but i know what i will do when i find it next! also, i really love the layout of your site — it’s so streamlined and elegant!

  • Erin

    Ahh rhubarb. Fruity/veg type thing straight from heaven. It always reminds me of being a kid, because a big unruly patch of rhubarb grew in our back yard, and after many years of trying to get rid of it, my mother just embraced it and cooked up a storm. Usually pies. This sounds great.