Recipes
Brandy snap rhubarb cups
Short on time? Use a pack of Asda Brandy Snap Baskets instead of making your own
Short on time? Use a pack of Asda Brandy Snap Baskets instead of making your own
(3 votes)
Cook: 1 Hour
Serves: 6
Price: 70p per serving
Nutritional Information
Each 81g serving contains
Energy
1273kj
304kcal
1273kj
304kcal
15%
Fat
23g
23g
High
33%
33%
Saturates
15g
15g
Med
75%
75%
Sugars
17g
17g
High
19%
19%
Salt
0.04g
0.04g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1572kj/376kcal
Typical energy values per 100g:
1572kj/376kcal
Ingredients
200g rhubarb - trimmed weight (cut into 2cm pieces)
125g caster sugar
75g unsalted butter, plus extra for greasing
75g golden syrup
75g plain flour (sifted)
¼ level tsp ground ginger
1 tsp lemon juice
250g pot Asda Mascarpone
1 ball stem ginger in syrup, drained and finely chopped, plus 1 tsp syrup
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking parchment. Have ready six tumblers or jam jars. Put the rhubarb in an ovenproof dish with 50g sugar, cover and cook in the oven for 15-20 minutes or until tender. Leave to cool.
2
Put the butter in a pan with the golden syrup and the rest of the sugar. Heat gently, stirring occasionally, until the sugar has dissolved, but don’t allow it to boil. Tip into a large bowl.
3
Add the flour, ginger and lemon juice and stir until mixed. Set aside for 10 minutes to cool slightly, then put heaped teaspoons on the baking trays, leaving room for them to spread (you’ll get about three on each tray, so you’ll need to cook them in batches). Cook for 10-12 minutes.
4
Leave on the tray for 2-3 minutes to firm up slightly but not go hard. Lift off with a fish slice and drape over the bases of the tumblers or jars, carefully shaping them to make cups.
5
Leave for a minute to firm, then cool on a wire rack. Repeat with the rest of the mixture (you’ll make 12-14 cups – the rest can be stored in an airtight container for up to 5 days).
6
Drain the rhubarb and reserve the juice. Mix the mascarpone with the stem ginger (keeping a little back for decoration), the ginger syrup and 2-3 tbsp rhubarb juice. Spoon into the brandy snap cups and top with the rhubarb and reserved stem ginger.