Rhubarb syllabub Recipe

Rhubarb syllabub


  • 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


  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.
Prep. Time: 20 minutes
Cook Time: 5 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Fruit
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