Rhubarb and ginger cream

This pudding is full of flavour and the perfect accompaniment to a sit down in your summer garden.

Basket of rhubarb fresh from the garden
  • Preparation time 15 minutes (prep. time)
  • Cooking time 30 minutes (cooking time)
  • Serves 4



75g plain flour

35g caster sugar

100g butter

For the rhubarb

50ml red wine

50ml water

50g caster sugar

1 tsp ground ginger

300g rhubarb, 25mm (1in) batons

200ml double cream

150g yoghurt


  1. Place the flour, caster sugar and cornflour, into a large bowl. Rub the butter into the flour, work until the mixture forms a dough.
  2. Place the dough on a lightly floured worktop and roll out until level; cut into finger sized biscuits, each biscuit should be around 3cm in width and 9cm in length.
  3. Place on a baking tray, prick with a fork and bake at 160°C (Gas mark 4) for around 25-30 minutes or until golden and firm; remove from the oven and leave to cool. Use a serrated knife to square the edges.
  4. Place the red wine, water, caster sugar and ginger into a sauté pan over a high heat and bring to a boil.
  5. Add the rhubarb to the pan and reduce the heat, simmer gently for a minute then turn off the heat and leave until the rhubarb is just softening.
  6. Gently tip the contents of the pan into a sieve that has been placed over a bowl leave to drain for a couple of minutes.
  7. Pour the drained liquid back into the sauté pan and bring to a rapid boil. Reduce until it starts to thicken and there’s 50ml -100ml left.
  8. Place the cream in a bowl and whip to firm peak stage, add the yoghurt and mix until evenly distributed whip again if needed to thicken to medium-firm peak stage; place into your piping bag.
  9. Place a dot of cream on a plate and put one of the shortbread biscuits on top to hold it in place;  pipe the cream mixture evenly over the top of the biscuit, going back and forth to cover it, then pipe another layer on top each biscuit.