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

Time 25m

Number Of Ingredients 8

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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

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.

Nutrition Facts : Calories 592 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium