Cream, shaboogiebum


I know this kind of contradicts the previous post, but I came up with a new pudding yesterday, and it’s lush, and rhubarb is in season, so I thought I’d share.

Serves 4
You will need:
300g Rhubarb
1 tub marsacapone
1 small tub cream
1 minature bottle amaretto liquer
Around 10 amaretti biscuits
Vanilla
Sugar

Cover the rhubarb lightly with the sugar, heat gently until stewed. Chill.

Mix the marsacpone, cream and liquer with more sugar (to taste) and a splash of vanilla essence/extract or 1 scraped vanilla pod until thick and creamy.

Crush the biscuits.

Layer a glass or ramekin with the rhubarb, then cream mix. Chill for a couple of hours.

Sprinkle with the crushed biscuits.

It is properly easy, but really tasty.

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2 thoughts on “Cream, shaboogiebum

  1. i made a fairly similar one last year with raspberries instead of rhubarb… may well have to try that one i think!!! yummy yummy.

    sara

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