Rhubarb & ginger syllabub

Rhubarb & ginger syllabub

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(6 ratings)

Prep: 20 mins Cook: 5 mins


Serves 4
A traditional creamy pudding with delicious fruit compote stirred through - a quick and indulgent dessert

Nutrition and extra info

Nutrition: per serving

  • kcal592
  • fat46g
  • saturates29g
  • carbs36g
  • sugars36g
  • fibre1g
  • protein5g
  • salt0.1g
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  • 400g rhubarb, cut into small cubes



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • thumb-sized piece piece ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 75g caster sugar
  • 100ml white wine
  • 100g light mascarpone
  • 300ml double cream
  • 50g icing sugar
  • 2 pieces crystallised ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…


  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.

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Comments, questions and tips

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Comments (6)

julieshields's picture

Quick and easy. You could make the rhubarb component a couple of days before and keep chilled. Quite big portions so would easily serve 6. Decreased the ginger as we are not all fans in the house. Would definitely make again.

Mendham's picture

I didn't have any mascarpone so simply followed the first step of the recipe and then mixed the resulting compote with yoghurt, which was delicious. I will definitely do it again all the way through with mascarpone, though perhaps using yoghurt rather than double cream. I like the idea of serving it with a crunchy biscuit like brandy snaps or ginger biscuits or amaretti perhaps.

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

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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