Rhubarb & ginger syllabub

Rhubarb & ginger syllabub

  • 1
  • 2
  • 3
  • 4
  • 5
(11 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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th Jun, 2020
Lovely summer pud. We're not mad on ginger in sweets, so I halved the amount, leaving just a hint. You could leave it out completely but it really does add depth so would be a shame. Skipped the crystallised ginger on top, serving a crunchy little amaretti alongside instead. Also used half yogurt and cream for lightness, and it was still very rich. Recipe made plenty for 6. Will make again; rhubarb mixture would make an excellent topping for cheesecake.
15th Jul, 2019
Have made this twice in the last fortnight and it’s been a huge hit both times. I use close to twice the amount of rhubarb however and I replaced the double cream with full fat natural yoghurt.
4th Mar, 2017
Made this for my hubby who loves rhubarb as an alternative to the usual crumble...he absolutely loved it! I don't like rhubarb..or so I thought, still I managed to polish off a bowl in record time... 'ahem'...seems I am converted.I tweeked the recipe a little, substituting with preserved stem ginger, about half a piece grated and then some of the ginger syrup from the jar and just a splash of white wine - divine!
julieshields's picture
31st Jul, 2016
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.
20th Mar, 2016
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.
3rd May, 2013
Fab desert, everyone loved it. Will serve with brandy snaps next time to add some texture though
4th Jul, 2012
As we live in Spain unable to buy fresh rhubarb, can I use tinned instead, please?
26th May, 2012
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 :)
24th Apr, 2012
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?