Best Dessert You Will Ever Eat: A Guest Post by Casi!

Hello to all of Vicki’s readers! I’m Casi and I’ve had the pleasure of cooking good food with Vicki on a number of occasions. We often end up talking about food a lot, as we both love to cook and share recipes with each other. Over the summer, we were brainstorming about “adult” milkshakes and what flavor combinations might be good. There’s a company in Philadelphia that produces liquors based on old Pennsylvania recipes: the first was ROOT (tastes like root beer, sooo good), the second was SNAP (as in gingersnap), and they recently produced a third: RHUBY (rhubarb flavored). I LOVE strawberry-rhubarb anything (grew up in Vermont where we had a rhubarb patch in our backyard, which makes the hunt for rhubarb here so frustrating—seriously, why is it so hard to locate?!) and Vicki and I thought a strawberry milkshake made with RHUBY sounded delicious!

Fast forward to Vicki getting a group of girls together to cook dinner this past week. I took on the dessert. I knew I didn’t want to do milkshakes because they can be so filling (and I was expecting to be full from the fabulous dinner the others were putting together!) So I started searching for a quick and easy alternative that could still incorporate RHUBY. I found a recipe for something called Syllabub.

…you read that right: Syllabub. Weird name, right? A little history lesson: Syllabub is a traditional English dessert that dates back to the 16th century. It was originally made by milking a cow directly into a bucket filled with fermented cider. The result was a slightly curdled cream. And it’s definitely good enough to have lasted all these years!

The ingredients are simple: wine (I figured I could substitute liquor), whipping cream, sugar, lemon juice, and lemon zest.

Syllabub (adapted from the Kitchn)
Serves 4 (I doubled everything to serve the 6 of us and there was some leftover)

1/4 cup RHUBY
1/2 cup sugar (I personally felt this was a little much, try experimenting with less to suit your taste)
Zest and juice of 1/2 lemon
1 cup heavy whipping cream

  1. In a small mixing bowl, combine the RHUBY, sugar, lemon juice, and zest and stir to dissolve.
  2. In a separate chilled bowl, begin beating the cream with a hand whisk or electric mixer (or whatever method you use to make whipped cream).
  3. Start to slowly add the liquor mixture, whisking it in constantly, until the cream is fluffy with soft peaks.
  4. Serve immediately or cover and chill until ready to serve.

I chose to serve it with fresh strawberries to play off the rhubarb and lemon. I also like a little texture so I added store-bought lady fingers. As Vicki said, the result was a perfect blend of sweet and tangy, smooth and crunchy. And the variations are endless: think a sweet wine like Riesling or a liquor like Amaretto. And the fruit can be paired to the flavor of the liquor or the season. Maybe try the SNAP liquor with grilled figs and crushed gingersnaps for a fall variation, or Cointreau with broiled grapefruit sprinkled with toasted almonds in the winter. Be creative and hope you enjoy!

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