This simple summer dessert recipe is ready in 30min and a great way to use your rhubarb. While puddings like chocolate fudge cake are classics, the warmer months call for something fruitier and lighter.
Stewed rhubarb gets layered with whipped cream and yoghurt to create the perfect al fresco dessert that's almost too pretty to eat!
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
381
Ingredients
400g
rhubarb, trimmed
125g
golden caster sugar
50ml
Grand Marnier or Cointreau - optional
300ml
double cream
500g
tub 0% fat Greek yogurt
1/2tsp.
vanilla extract
Directions
Step 1
Cut rhubarb into 2.5cm chunks. Put into a pan with 75g sugar, liqueur (if using) and 75ml cold water. Bring to the boil; simmer gently for 5min. Strain rhubarb, reserving syrup.
Step 2
Pour syrup back into pan and simmer until reduced by a third. Cool.
Step 3
Whisk cream, yogurt, vanilla and rest of sugar until soft peaks form. Mash half the rhubarb; stir into cream. Fold in remaining pieces. Divide among 6 x 250ml glasses. Serve with the syrup and stem ginger biscuits.
You'll always get the best flavour out of your fruit when it's in season. Forced rhubarb is grown between the months of December to March and field grown season runs from April to September. Rhubarb is therefore almost always in season making this dessert a year-round winner! When shopping for your rhubarb make sure it's bright in colour and free of any bruising.
You can serve this recipe with some homemade stem ginger biscuits. The biscuits are ready in under 30min and require very little equipment. The ingredients also happen to be cheap and they are very easy to make. If you don't fancy making any ginger biscuits, but still want that ginger kick, then you can add 1tsp of ground ginger to the pan along with your rhubarb, sugar, liqueur and water.
Also try experimenting with other flavours, such as adding orange zest or a cinnamon stick to the pan with your rhubarb. Just make sure to remove the cinnamon stick before mashing your rhubarb!
Per serving:
Calories: 381
Protein: 10g
Fat: 27g
Saturates: 17g
Carbs: 27g
Sugars: 25g
Fibre: 1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
