Rhubarb Ginger Syllabub Recipes

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RHUBARB & GINGER SYLLABUB



Rhubarb & ginger syllabub image

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

Provided by James Martin

Categories     Dessert, Dinner

Time 25m

Number Of Ingredients 8

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
Calories592 calories
Fat46 grams fat
SaturatedFat29 grams saturated fat
Carbohydrate36 grams carbohydrates
Sugar36 grams sugar
Fiber1 grams fiber
Protein5 grams protein
Sodium0.1 milligram of sodium

Steps:

  • 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.
  • 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.
  • 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.

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