Rhubarb & ginger syllabub

Name: Rhubarb & ginger syllabub
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 400 grams rhubarb, cut into small cubes; 1 thumb-sized ginger, peeled and finely chopped; 75 grams caster sugar; 100 milliliters white wine; 100 grams light mascarpone; 300 milliliters double cream; 50 grams icing sugar; 2 crystallised ginger, finely chopped

Need This recipe from BBC Good Food requires double cream, mascarpone, caster sugar, and wine. From preparation to the plate, this recipe takes roughly 25 minutes. It can be enjoyed any time, but it is especially good for Mother's Day. If you like this recipe, you might also like recipes such as White Chocolate And Ginger Cheesecake, Ginger Brittle And Rhubarb, Ginger Rhubarb Crisp, and Rhubarb-Ginger Sorbet.

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.

Ingredients you will need

White Wine

Rhubarb

Ginger

Sugar

Equipment you will use

Frying Pan

Remove from the heat and set aside to cool.

In another bowl, whisk the mascarpone, double cream and icing sugar to soft peaks.

Ingredients you will need

Double Cream

Powdered Sugar

Mascarpone

Equipment you will use

Whisk

Bowl

Remove 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mixture.

Ingredients you will need

Rhubarb

Cream

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.

Ingredients you will need

Rhubarb

Ginger

Cream