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Rhubarb, ginger and pistachio pots recipe

7 ratings

Fresh spring produce is the star of the show as tart rhubarb makes the perfect partner for ginger and pistachio in this simple, seasonal dish. The fresh intensity of the rhubarb cuts through the creaminess of yogurt and mascarpone for an ideal balance of fat and acid. See method

Serves 4
5 mins to prepare and 15 mins to cook
389 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

400g pack rhubarb, cut into 2cm chunks
2 balls stem ginger, finely chopped, plus 1 tbsp syrup from the jar
2 tbsp light brown soft sugar
150g mascarpone
350g low-fat natural yogurt
1 tsp vanilla extract
1 tbsp icing sugar
6 cardamom pods, seeds only, crushed
75g shelled pistachios, chopped

Each serving contains

Energy
1620kj
389kcal 19%
Fat
27g 38%
Saturates
13g 65%
Sugars
25g 27%
Salt
0.3g 4%

of the reference intake
Carbohydrate 26.7g Protein 11g Fibre 3.7g

Method

Put the rhubarb, ginger, syrup and brown sugar into a saucepan with 1 tbsp water and cook, covered, over a low heat for 5 mins until soft. Uncover, then cook for. a further 5 mins. Remove from the heat and set aside to cool.
Whisk the mascarpone with the yogurt, vanilla extract, icing sugar and cardamom. Fold in 50g pistachios and 2 tbsp of the cooled rhubarb. Divide half the yogurt mixture between 4 glasses (we used 300ml glasses) or bowls, top with half the rhubarb then repeat, finishing with the remaining pistachios.

See more Rhubarb recipes

Freezing and defrosting guidelines

Freeze rhubarb only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.