Photo: Ernest Porzi
Fresh lemon syllabub with raspberry and rhubarb compôte
10 ingredients
30 min + 10 min
Serves 1-2
openrecipes
This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
263
Calories
4g
Protein
6g
Fat
48g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dessert Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 stalks young rhubarb
- 7 fresh raspberries, plus extra to serve
- 100g/3½oz caster sugar
- 1 orange
- 100g/3½oz caster sugar
- 1 unwaxed lemon
- 150ml/5fl oz sweet dessert wine
- 300ml/10½fl oz double cream
- fresh mint
- , for sprinkling icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes