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Rhubarb & ginger syllabub

Rhubarb & ginger syllabub

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  • 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
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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

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

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A star rating of 5 out of 5.13 ratings
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