Rhubarb & ginger syllabub

Rhubarb & ginger syllabub

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4

A traditional creamy pudding with delicious fruit compote stirred through - a quick and indulgent dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
592
protein
5g
carbs
36g
fat
46g
saturates
29g
fibre
1g
sugar
36g
salt
0.1g

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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, April 2012

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Comments

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riadara100's picture

Fab desert, everyone loved it. Will serve with brandy snaps next time to add some texture though

maurela55's picture

As we live in Spain unable to buy fresh rhubarb, can I use tinned instead, please?

vstocktake1's picture

Didn't change anything. Everybody loved it! Served it in martini glasses so reduced portin size by a third so went further and less calories :)

ermintrude40's picture
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Made this for the family on Sunday and everyone loved it, even my son who normally hates rhubarb. Would definitely do again when friends come to dinner. Didn't need as much wine as stated though.

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