Indulge in this traditional creamy pudding, where tangy rhubarb and warming ginger unite in a delightful compote. This quick and luxurious dessert is a perfect treat, and with rhubarb being a good source of vitamin K and fibre, it's a sweet way to nourish your body!
peeled and finely chopped
light
finely chopped
Place the chopped rhubarb, finely chopped root ginger, caster sugar, and white wine in a saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, or until the rhubarb has softened. Remove from the heat and set aside to cool completely.
In a separate large bowl, combine the mascarpone, double cream, and icing sugar. Whisk the mixture until it forms soft peaks.
Once the rhubarb compote has cooled, take 4 tablespoons of it and mash it with a fork. Gently fold the mashed rhubarb into the whisked cream mixture until just combined.
Divide the remaining poached rhubarb compote among four individual serving glasses, reserving a small amount for garnish.
Spoon the rhubarb and cream mixture over the compote in each glass.
Garnish each serving with a few pieces of the finely chopped crystallised ginger and the reserved rhubarb compote. The syllabub can be chilled for several hours before serving for best results.
For a non-alcoholic version, substitute the white wine with apple juice or orange juice.
Ensure the rhubarb compote is completely cool before folding it into the cream mixture to prevent the cream from splitting.
For a smoother texture, you can blend a portion of the cooled rhubarb compote before folding it into the cream.
To make ahead, prepare the compote and cream mixture separately, then assemble just before serving to maintain the best texture.