Sweet spring rhubarb syllabub

Rachel Walker 

A few scoops of this is the perfect end to a Sunday lunch. For a dinner party, spoon the chilled syllabub into a brandy-snap basket just before serving, or crumble some amaretti biscuits on top as a delicious garnish.


  • 450g rhubarb, sliced at 2 inches, on the diagonal 
  • 1 thumb-sized knob of ginger, peeled and grated
  • 75g caster sugar
  • 75ml white wine 
  • 300ml double cream
  • 100ml Greek yogurt
  • Optional: brandy-snap basket; tuile; amaretti biscuits, crumbled





  1. Put the rhubarb, ginger, caster sugar and white wine in a saucepan. Allow it to reach a gentle simmer and cook for 4–5 minutes, until the rhubarb is tender but still holding its shape.
  2. Drain the rhubarb and reserve the juice. Set aside to cool. 
  3. Meanwhile, whip the cream and stir in the Greek yogurt. Fold in the rhubarb and 2tbsps of the reserved juice. Chill.
  4. Divide between 4 bowls or glasses and drizzle the remaining juice on top, or spoon into brandy-snap baskets or martini glasses.


The perfect partner to pork belly, mustard mashed potato and spring greens