Rhubarb & ginger syllabub
Serves 4
Easy
Prep:
Cook:
A traditional creamy pudding with delicious fruit compote stirred through - a quick and indulgent dessert
Skip to ingredients
Showing items 1 to 3 of 6
- 400g rhubarbcut into small cubes
- thumb-sized piece piece gingerpeeled and finely chopped
- 75g caster sugar
- 100ml white wine
- 100g light mascarpone
- 300ml double cream
- 50g icing sugar
- 2 pieces crystallised gingerfinely chopped
Nutrition: per serving
- kcal592
- fat46g
- saturates29g
- carbs36g
- sugars36g
- fibre1g
- protein5g
- salt0.1glow
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.
