Rhubarb & Cardamom Clouds
- May 18, 2025
- 2 min read
This is a smooth, spoon dessert to be served cold with accompanying shortbread.
Ingredients:
For the shortbread:
225g softened butter
130g demerara sugar
1 tsp vanilla bean paste
1 tsp of a mix of ground nutmeg, cinnamon, and ground ginger
A pinch of salt
1 egg
225g plain flour
100gr roasted chopped hazelnuts
For the Rhubarb Cloud:
400g rhubarb chopped
80gr demerara sugar
4 cardamom pods
1 orange (to yeld 125ml juice)
1 lemon (to yeld 35ml juice)
100g condensed milk
1 Tbsp grated fresh ginger
300g whipped cream
1 tsp red food colouring
2 Tbsp roasted chopped hazelnuts
Method:
For the shortbread:
Whisk the butter, sugar, vanilla bean paste, spices and salt together using an electric whisk until light and fluffy.
Add the egg and briefly whisk again to combine
Add the flour and whisk again to combine
Add the hazelnuts but stir them in with a spoon
Pour the mixture onto the counter and bring it together by hand, do not overwork it
Roll it to a tight log as thick as you want your final biscuits to be
Wrapt the log into clingfilm and refrigerate for 1 hour minimum (or overnight)
Slice the chilled log into 1cm thick slices and place them on baking paper
Bake in a pre-heated oven at 160 degrees C (fan oven) for 12-15 mins, be careful not to burn them.
Let them cool, then store in an airtight container
For the Rhubarb Cloud:
Place the rhubarb, sugar, cardamon, and all the citrus juice in a non stick pot
Cover with a lid and cook 15-20 mins stirring often until you reach a pulp (optional: remove a couple of rhubarb pieces half way through to decorate later)
Let it reach room temperature.
Remove the cardamon (that's why you counted the pods before!), then place it into a food processor if needed (quite likely, to pulp the remaining stringy bits)
Combine the pulp with the condensed milk
Add the red food colouring and mix well
Carefully fold in the whipped cream
Spoon it into serving bowls, cover them with clingfilm, and refrigerate overnight
