Rhubarb Tansy, Find it near you!
Food made with flowers that can be easily obtained in the vicinity. Are these flowers named Tansy living around you? So how about making this food?
Ingredients
- 450g/1lb rhubarb, trimmed and cut into 2.5cm/1 inch lengths
- Pinch of ground ginger
- 60ml/4 tablespoons water
- 2 eggs, separated
- Juice and zest of 1 lemon
- 90g/3oz/ ⅓ cup sugar
- 140ml/ ¼ pint/1½ cups double/heavy cream
- 10ml/2 teaspoons chopped tansy*
Details
Serves: 4
Preparation time: 10 minutes
Microwave cooking time: 10-12 minutes
Method
Step 1
Put the rhubarb in a large bowl with the ginger and water. Cover and cook on HIGH for 10-12 minutes, stirring twice, until the rhubarb is mushy.
Stir in the egg yolk, tansy, lemon juice and zest. Puree in a food processor or blender. Whisk the egg-whites to soft peaks, then whisk in the sugar, half at a time.
Step 2
Whip the cream to soft peaks and fold into the rhubarb mixture; fold in the egg whites and spoon the mixture into glasses.
Chill thoroughly before serving with crisp biscuits/ cookies.
Tansy
*Tansy (Tanacetum vulgare) is a perennial, herbaceous flowering plant of the aster family that is native to temperate Europe and Asia.
It has been introduced to other parts of the world and, in some areas, has become invasive. It is also known as Common Tansy, Bitter Buttons, Cow Bitter, Mugwort or Golden Buttons.
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