Rhubarb & Ginger Syllabub
Indulge in a delightfully creamy and refreshing dessert with this Rhubarb Fool recipe. The tartness of rhubarb is beautifully balanced with the sweetness of white wine and a hint of ginger, creating layers of flavors in every bite. Topped with a dollop of mascarpone and a sprinkle of crystallised ginger, this elegant treat is sure to impress your guests and satisfy your sweet tooth.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 592 calories
- Fat Content: 46 grams fat
- Saturated Fat Content: 29 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 36 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.1 milligram of sodium
Comments
No comments found.