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Rhubarb and rosé syllabubs recipe

Rhubarb and rosé syllabubs recipe

48 ratings

Impress your date with this decadent pudding, they'll have no idea how easy it was to put together. Sweet, sugary rhubarb syrup and tangy Greek yogurt combine for a refreshing syllabub, with a hint of prosecco rosé for a crisp finish. See method

  • Serves 2
  • Takes 30 mins plus cooling and chilling
  • 404 calories / serving
  • Vegetarian
  • Gluten-free


  • 60g caster sugar
  • 60ml water
  • 1 tsp grenadine syrup (optional)
  • 100g rhubarb
  • 100ml whipping cream
  • 50g Tesco Finest Greek yogurt
  • 2 tbsp Tesco Finest maple syrup
  • 1 orange, zested and juiced
  • 2 tbsp Tesco Finest prosecco rosé

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    14g 72%
  • Sugars

    45g 50%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 46.3g Protein 3.1g Fibre 1.2g


  1. Put the caster sugar, water and grenadine syrup (if using) in a small pan over a high heat and bring to the boil.

  2. Cut the rhubarb into 5cm batons and add to the boiling syrup, making sure they’re submerged. Reduce the heat to low and poach for 2-3 mins, gently turning the rhubarb a few times with a spoon, until just starting to soften. Transfer to a heatproof bowl, leave to cool to room temperature, then chill in the fridge for at least 1 hr

  3. Meanwhile, whip the whipping cream, Greek yogurt and maple syrup to soft peaks. Finely grate the orange zest and measure 1 tbsp orange juice; add to the cream mixture with the prosecco rosé, then re-whisk to soft peaks. Spoon into 2 glasses and chill for 30 mins to firm up a little.

  4. Remove the chilled rhubarb from the syrup and arrange on top of the syllabubs. Spoon 1 tsp syrup over each serving, then sprinkle with a little more orange zest to serve.

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