The BBC Good Food logo
Rhubarb & ginger syllabub

Rhubarb & ginger syllabub

By
Rating: 5 out of 5.13 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal592
fat46g
saturates29g
carbs36g
sugars36g
fibre1g
protein5g
low insalt0.1g
Advertisement

Ingredients

Method

  • 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, April 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content