Special Diet

Rhubarb, Orange and Stem Ginger Pots

cook 30 mins
  • 300 g (10 oz) rhubarb
  • 2 balls of stem ginger in syrup (from a jar), drained and finely chopped
  • 50 g (2 oz) caster sugar
  • 2 cloves
  • 1 cinnamon stick
  • 2 oranges, 1 juiced and 1 peeled and segmented
  • 50 g (2 oz) mascarpone cheese
  • 100 ml (3 1/2 fl oz) natural yogurt
  • Cut the rhubarb into bite-sized pieces and place in a saucepan with half the ginger, the sugar, cloves, cinnamon stick and the orange juice.
  • Place over a high heat and when bubbling, reduce the heat, cover with a lid and simmer, stirring occasionally, for 4–5 minutes or until just tender. Discard the cloves and cinnamon and allow to cool.
  • Divide the orange segments between 4 dessert glasses. Whisk together the mascarpone and yogurt until smooth and then layer alternately with the rhubarb and the mascarpone mixture in the glasses.
  • Chill until ready to serve, topping each with the remaining chopped ginger.
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