Make This Rhubarb and Ginger Syllabub in the Name of Self Care

If you’ve been intimidated by rhubarb and unsure how to cook with it, fear not! Rhubarb is a delightful veggie that pairs well with sweet flavors, thanks to its sour, fruity taste. It works particularly well with ginger in this delicious syllabub, a sweet whipped cream dessert that you probably didn’t know you needed in your life. Give this recipe a try tonight for the ultimate dose of self care.

Rhubarb & Ginger Syllabub with Caramelised Pistachio

Ingredients for 2 servings

-200 g rhubarb
-6 g ginger
-20 g tbsp brown cane sugar
-40 g tbsp sugar
-60 ml white wine
-60 g mascarpone
-100 g whipping cream
-2 tsp powdered sugar
-1/4 tsp ground vanilla
-20 g tbsp pistachios, unsalted


  • Wash and chop rhubarb into pieces.
  • Peel and grate, or finely chop ginger.
  • Add rhubarb and ginger to a pan with the white wine, brown sugar and half of the white sugar. Bring to a boil and simmer for 4-5 minutes or until the rhubarb has softened.
  • If you are using whole pistachios then chop finely and add with the remaining sugar to a small pan. Melt for approx 3-4 min. being careful not to burn the mixture.
  • When the nuts are covered in melted sugar, pour onto a lined baking sheet and leave to cool.
  • In a bowl, whisk the mascarpone, cream, vanilla and powdered sugar until soft peaks begin to form.
  • Remove a little cooled rhubarb from the pot and mash with a fork until smooth. Then fold in to the cream mixture.
  • Divide the rest of the rhubarb into the bottom of a glass and layer with cream mixture. Top with some caramelised pistachios and remaining rhubarb.


Nutrition facts per serving
Time: 30
Calories: 497
Protein: 8
Fat: 33
Carbohydrate: 42

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