Name: Rhubarb & ginger syllabub
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: English
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

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Rhubarb & ginger syllabub

Rhubarb & ginger syllabub

James Martin

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Serves 4

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 5 out of 5.17 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal592
fat46g
saturates29g
carbs36g
sugars36g
fibre1g
protein5g
salt0.1g

low

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.

Recipe from Good Food magazine, April 2012

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A star rating of 5 out of 5.17 ratings

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