Rhubarb & ginger syllabub
Ingredients
- Step 1 400g rhubarb , cut into small cubes
- Step 2 thumb-sized piece piece ginger , peeled and finely chopped
- Step 3 75g caster sugar
- Step 4 100ml white wine
- Step 5 100g light mascarpone
- Step 6 300ml double cream
- Step 7 50g icing sugar
- Step 8 2 pieces crystallised ginger , finely chopped
Calories: 592
Carbohydrate: 36 g
Protein: 5 g
Fat: 46 g
Cook time: 25 minutes
Prep time: 20 minutes
Total time: 45 minutes
Servings: 4
TAGS
Dessert
Dinner
English
1 of 5-a-day
5-a-day
Bbc one
Bbc1
Creamy dessert
Eton mess
Five a day
Fruit and cream
ginger
In season
Indulgent
James Martin
Mascarpone
Posset
Preserve
Preserf
Rhubarb
Saturday Kitchen
Traditional english
Directions
- 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.