Rhubarb & ginger syllabub
A traditional creamy pudding with delicious fruit compote stirred through - a quick and indulgent dessert
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 5 mins
- Put the rhubarb, root ginger, sugar and white wine in a pan, bring to the boil and simmer on a low heat for 4-5 mins until the rhubarb has softened. Remove from the heat and set aside to cool.
- In another bowl, whisk the mascarpone, double cream and icing sugar to soft peaks. Remove 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mixture.
- Divide the rest of the poached rhubarb between 4 glasses, reserving a bit. Spoon over the cream mixture, then top with a few pieces of crystallised ginger and the rest of the rhubarb. Can be chilled for several hours before serving.
REDUCE THE FAT
A classic syllabub is made with cream, so it's not the healthiest of puds. To reduce the fat content, simply swap the cream for natural yogurt.
PER SERVING
592 kcalories, protein 5g, carbohydrate 36g, fat 46 g, saturated fat 29g, fibre 1g, sugar 36g, salt 0.1 g
Recipe from Good Food magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2063652/
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Ingredients
- 400g rhubarb , cut into small cubes
- thumb-sized piece piece ginger , peeled and finely chopped
- 75g caster sugar
- 100ml white wine
- 100g light mascarpone
- 300ml double cream
- 50g icing sugar
- 2 pieces crystallised ginger , finely chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 5 mins
Ingredients
- 400g rhubarb , cut into small cubes
- thumb-sized piece piece ginger , peeled and finely chopped
- 75g caster sugar
- 100ml white wine
- 100g light mascarpone
- 300ml double cream
- 50g icing sugar
- 2 pieces crystallised ginger , finely chopped
PER SERVING
592 kcalories, protein 5g, carbohydrate 36g, fat 46 g, saturated fat 29g, fibre 1g, sugar 36g, salt 0.1 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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24 April 2012
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26 May 2012
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24 June 2012
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