Paul Hollywood shares his recipe for glazed lemon drizzle fruit soda with Rhubarb & cream
We all know that Paul Hollywood’s recipes are great, so we’ve asked him to share some with us.
A few drops of natural red food colouring helps to intensify the pinkness of the rhubarb but if you don’t want to use it try replacing it with 2 tbsp Grenadine or 4 tbsp raspberry jelly.
INGREDIENTS
4 slices Rankin Selection fruit soda
2 tbsp softened butter
4 tbsp icing sugar plus extra for final dusting
LEMON DRIZZLE SYRUP
Juice of 1 lemon
60g icing sugar
RHUBARB
225g young stalks of rhubarb, trimmed
80g caster sugar
zest of 1 lemon
few drops of natural red food colouring
whipped cream or crème fraiche and fresh raspberries, to serve
finely grated lemon zest, to decorate (optional)
METHOD
To make the lemon drizzle syrup, warm the lemon juice with the icing sugar in a small pan or in the microwave until the sugar dissolves. Leave to cool.
To cook the rhubarb, slice the rhubarb into 3cm pieces. Put into a medium-sized pan with the sugar, lemon zest and food colouring and place over a medium heat. Almost immediately the rhubarb begins to release some liquid which will prevent it from sticking but you may need to stir it a bit. Cook for about 8 minutes. Remove from the heat when the rhubarb is tender but still holding its shape.
Take a baking tray that the soda farl slices will all fit into snuggly. Pour in the lemon syrup, tilting it to spread it evenly. Butter each soda farl slice right to the edges and then arrange them on top of the syrup – buttered side up. Finally give them a generous dusting of icing sugar.
Preheat the grill to high. Carefully toast the soda farl slices until the icing sugar dissolves and begins to glaze. Transfer one slice to each serving plate and spoon over the cooked rhubarb with the mounds of whipped cream or crème fraiche. Decorate with lemon zest, if liked and add a light dusting of icing sugar. Serve with the raspberries.
