Rhubarb & ginger syllabub
- Preparation and cooking time
- Serves 4
- 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
- STEP 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.
- STEP 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.
- STEP 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.