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 It was originally made by milking a cow directly into a bucket filled with fermented cider.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
- In a small mixing bowl, combine the RHUBY, sugar, lemon juice, and zest and stir to dissolve.
- 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).
- Start to slowly add the liquor mixture, whisking it in constantly, until the cream is fluffy with soft peaks.
- 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!