Toasted barley set cream with rhubarb and linseed


Fruit & Vegetables

  • 250g of rhubarb, ideally forced rhubarb, cut into small 2cm batons

Store Cupboard

  • 40g of caster sugar
  • 75g of caster sugar
  • 3 gelatine leaves
  • 115g of egg white, (from approx. 3-4 eggs)
  • 225g of caster sugar


  • 100ml of water
  • 200ml of water

Cereals, Grains & Pasta

  • 100g of pearl barley


  • 650ml of double cream
  • 500ml of buttermilk

Speciality Ingredients

  • 100g of linseed

Spices & Dried Herbs

  • wood sorrel