Rhubarb Syllabub

It’s a fair cop...a syllabub is a mix of dairy and alcohol. When the two meet, the acid in the booze, often enhanced with the judicious addition of lemon juice, causes the milk or cream to separate into creamy curds and sweet, tangy whey. Our version has some of the same taste characteristics but is creamy and smooth.


What You’ll Need:
• 500g (1lb 2oz) rhubarb, trimmed and cut into cubes
• 100g (3½oz) caster sugar
• 125ml (4fl oz) white wine
• 150g (5½oz) mascarpone
• 350g (12oz) double cream
• 75g (2¾oz) icing sugar

Serves 6

Recipe taken from A Taste of the Chateau.

Shop Now

Step 1.

Preheat the oven to 180°C/Fan 160°C/350°F. Place the rhubarb, caster sugar and white wine in an ovenproof dish. Cover with foil and bake in the oven for 20 minutes until the rhubarb has softened. Remove from the oven and set aside to cool.



Step 2.

Remove 4 tablespoons of the cooled rhubarb and mash with a fork.

Step 3.

Whisk the mascarpone, double cream and icing sugar in a large bowl to soft peaks, then fold in the mashed rhubarb mixture.

Step 4.

Reserving a few of the smaller morsels of rhubarb and a little of the liquor to decorate, divide half the remaining mixture between 6 glasses. Spoon over half the cream mixture, then repeat with a second layer of fruit and cream. Top with the reserved pieces of rhubarb and a drizzle of the cooking liquor. Can be chilled for several hours before serving.

Get Inspired

Shop now
Sold out
A Taste of The Chateau with the Forever Home Tour Bookmark
€29,95
€29,95
The Chateau Kitchen
€35,95
€35,95
The Vintage Tea Party Book
€29,95
€29,95
Sold out
Teapot Large Tile
€20,95
€20,95
Emerald Fan Apron
€30,95
€30,95
On sale
Nouveau Heron Apron
€22,95
€30,95
€22,95
Nouveau Wallpaper Apron
€30,95
€30,95
The Wildflower Garden Apron
€30,95
€30,95

If you make this, we'd love to see it. You can share it on the Escape To The Chateau Fan Club Facebook Group or tag us on Instagram @escape.to.the.chateau