Rhubarb and Ginger Deliciousnesses

Rhubarb and Ginger Deliciousnesses are a fabulously light way to welcome the Spring sunshine and impress your and your family’s tastebuds. Beautiful pink seasonal rhubarb, a hint of orange and my all time favourite indulgence – mascarpone. These individual rhubarb desserts can be assembled ahead of time and kept in the fridge until ready to serve.

Rhubarb and Ginger Deliciousnesses

Recipe by GraceCourse: Recipes, Sweet TreatsDifficulty: Easy



All these flavours and textures work together brilliantly…


  • 6 stalks rhubarb, chopped into 1″ pieces

  • Tbsp caster sugar

  • 250g mascarpone (low fat version if you prefer)

  • 2 tbsp icing sugar

  • 1 tbsp Stones Ginger Wine (marsala or sherry will do just as well)

  • Finely grated zest of 1 orange

  • 100ml double cream, whipped

  • 12 sponge fingers

  • Almond slivers, toasted


  • Cook the rhubarb with 1 tbsp caster sugar and 3 tbsp water in a lidded saucepan over a low heat, until very soft (I find this only takes 5 mins)… leave to cool.
  • Mix the mascarpone, icing sugar, alcohol and orange zest until smooth. Fold through the whipped cream.
  • Break up the sponge fingers and put some in the base of each serving glass. Then layer the rhubarb and mascarpone on top. Finally, add a generous sprinkle of golden toasted almond slivers.

Wondering what to do for Father’s Day? Why not make the man in your life a Rhubarb and Elderflower Cake?


      • Delicious!!! A great addition to the quick pud list. Thanks for sharing the recipe. I dipped the sponge fingers in a mixture of rhubarb juice, ginger cordial and Kings Ginger Liqueur to make them a bit soft, and used crushed ginger nuts cos I didn’t have any almonds but did have half a pack or rather soft biscuits, which crisped up in the oven in a minute or two. I’ve put a photo on Twitter x

        • And thanks for letting us know about your experience. Glad you liked it. Must say you sound very enterprising – I adore Kings Ginger and shall certainly add a drop or two next time I make this pud. Also like the tip about crisping up soft biscuits in the oven. Best wishes, Grace

  1. It’s sounds so good. Could anyone from the US help me translate into American products? Specifically , Caster sugar. I do know the rest.
    Thanks so much

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