Rhubarb and ginger cream

An attractive and delicious sweet treat, making the most of seasonal rhubarb.

National Trust rhubarb and ginger cream desert
  • Preparation time 15 minutes  (prep. time)
  • Cooking time 30 minutes  (cooking time)
  • Serves 4


For the shortbread: 

  • 75g (3oz) plain flour
  • 35g (1½oz) caster sugar
  • 35g (1½oz) cornflour
  • 100g (4oz) butter

For the rhubarb:

  • 50ml (2floz) red wine
  • 50ml (2floz) water
  • 50g (2oz) caster sugar
  • 1 tspn ground ginger
  • 300g (12oz) rhubarb, 25mm (1in) batons
  • 200ml double cream
  • 150g yoghurt


  1. Place the flour, caster sugar, cornflour, and butter into a large bowl and rub the fat into the flour, continue to work until the mixture forms a dough
  2. Place the dough between two boards on a lightly floured worktop and roll out until level, cut into finger sized biscuits, each weighing around 50g (2oz), and around 30mm (1.5in) in width and 90mm (4.5in) length
  3. Place on a baking tray, prick with a fork and bake at 160C (Gas mark 4) for around 25 – 30 minutes or until straw coloured and firm, remove from the oven and leave to go cold. 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 further minute then turn off the heat and leave until the rhubarb is just softening
  6. Place a sieve over a bowl and tip the contents of the pan into the sieve, leave to drain for a couple of minutes
  7. Place the drained liquid back into the sauté pan and bring to a rapid boil, reduce down until thickening and you have around 50ml- 100ml (2floz – 4floz) of liquid left, pour into a bowl and add any additional liquid which has drained from the rhubarb
  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 your plate and put one of the shortbread biscuits on top to hold it, pipe the cream mixture evenly over the top of the biscuit going back and forth to cover the biscuit then pipe another layer on top
  10. Place the rhubarb evenly over the top of the cream in one layer and then spoon over a couple of teaspoons of the reduced rhubarb liquor