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Rhubarb and Orange Syllabub with Toasted Nuts


Rhubarb and Orange Syllabub with Toasted Nuts

Prep Time ~ 35 mins Cooking Time ~ 20 mins
Approx Cost ~ £6.00 Difficulty ~ Easy
Freeze ~ No Serves ~ 4

Tip ~ Do not be tempted to use tinned rhubarb as it lacks the vibrant colour and flavour of fresh.


For the rhubarb:

225g/8oz rhubarb stalks

75g /3oz sugar

1 vanilla pod

3 tbsp Grand Marnier

3 tbsp Seville orange marmalade

Grated rind of 1 orange

150ml/ ¼ pint double cream

300ml / ½ pint mascarpone

100g / 4oz pistachio nuts

4 tbsp orange blossom honey (or other well flavoured honey)


  • Preheat the oven to 200C, 400F, Gas 6. To cook the rhubarb, trim the ends and cut into small chunks. Place in a roasting tin and sprinkle over the sugar. Run a knife through the vanilla pod and place it on top. Cover with foil and seal well. Roast for 20 minutes, remove from the oven leave covered for 10 minutes. Then uncover and leave to cool.
  • Mix the Grand Marnier in a small bowl with the marmalade and orange rind.
  • Place the cream in a large bowl and mix in the mascarpone, then gently stir in the marmalade mixture and finally fold in the cooked rhubarb.
  • Divide the mixture among wine glasses and chill for at least 4 hours or overnight.
  • Place the pistachio nuts in a dry frying pan and cook for a few minutes until toasted. Tip onto a plate and allow to cool, then roughly chop.
  • To serve, sprinkle the nuts over the syllabubs and drizzle the honey on the top.