Rhubarb & ginger syllabub

• rhubarb↗400g g

  cut into small cubes

• thumb-sized piece piece ginger

  peeled and finely chopped

• caster sugar↗75g g
• white wine↗100ml ml
• light mascarpone↗100g g
• double cream↗300ml ml
• icing sugar↗50g g
• pieces crystallised ginger↗2

  finely chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.