Rhubarb & ginger syllabub
Serves 4 Prep 20 mins Cook 5 mins £1.32 a portion 592kcals, 46g fat, 29g sat. fat, 36g sugar, 400g rhubarb, cut into small cubes thumb-sized piece ginger, peeled
and finely chopped 75g caster sugar 100ml white wine 100g light mascarpone 300ml double cream 50g icing sugar 2 pieces crystallised ginger, finely chopped
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 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 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.