It’s time to ignite your passion for rhubarb! The striking stalks of blushing rhubarb we all know and love are, surprisingly, not a fruit but a vegetable. But of course it’s the basis of many delicious old favourite desserts, once sweetened and cooked into luscious soft pink pulp. Rhubarb is available year-round, but peak season is now – autumn and winter. Happily, it’s also peak time for tasty comfort-food desserts!
Preparation time: 15 mins
Cooking time: nil
200ml thickened cream
1 Tbsp icing sugar mixture
½ cup Greek-style yoghurt
1 cup Stewed rhubarb, chilled (click here for recipe)
2 Tbsp roughly chopped glacé ginger
Step 1 Put cream and icing sugar in a large mixing bowl and beat with an electric hand beater until soft peaks form. Spoon in yoghurt and fold gently until just combined. Add stewed rhubarb and ½ of the glacé ginger and gently fold to create a ripple effect.
Step 2 Spoon into 6 serving bowls or glasses. Scatter with remaining ginger and serve.