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Rhubarb and Ginger Syllabub Recipe by Sal Godfrey

English rose sparkling wine Bolney Estate Rose Cuvee from Sussex

Sal Says:

“This is a lovely luxurious dessert that’s surprisingly easy to put together. Clouds of light, creamy syllabub are topped with tart rhubarb compote & pieces of crystallised ginger – the flavours go beautifully with the strawberry notes in the Bolney Estate Rosé Cuvée.”

You Will Need...

Serves 4

For the compote:

  • 400g rhubarb
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp lemon juice
  • 300g golden caster sugar
  • 300ml water

For the syllabub:

  • 100g mascarpone
  • 300ml double cream
  • 50g icing sugar

To serve:

  • Crystallised ginger pieces

 

The Method:

  1. Start by making the compote. In a large saucepan, mix the sugar and water, and heat gently until all the sugar has dissolved. In the meantime, chop the rhubarb into bite-sized pieces.
  2. When the sugar has disappeared, add the rhubarb, lemon juice and fresh ginger to the water. Bring to a gentle simmer and leave for about ten minutes, or until the rhubarb has become really soft and falls apart when prodded.
  3. Strain the rhubarb to remove excess liquid (don’t throw this away – mix it with lemonade or sparkling water for a lovely non-alcoholic cocktail) and allow to cool.
  4. To make the syllabub, whisk the mascarpone, double cream and icing sugar together until thick and just holding its shape – don’t overbeat it.
  5. Finally, to assemble the dessert, divide the syllabub between four glasses and top with compote. Finish off with a few crystallised ginger pieces.

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