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    You are in: Home / Recipes / Rhubarb Tiramisu Recipe
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    Rhubarb Tiramisu

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    30 mins

    6 mins

    Wendy-Bob's Note:

    From Phil Vickery's Proof of the Pudding. Not yet tried (timings are approximate and please note that there's a good bit of prep for this that needs to be done in advance) but posted here for safe keeping. I know it's not rhubarb season any more, but I've still got a bunch in the freezer so I was looking for something to use it up on. Sounds delicious...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the rhubarb well and cut into 1cm slices.
    2. 2
      Gently bring to the boil in a pan with the granulated sugar. As soon as the liquid starts to boil, remove from the heat.
    3. 3
      Leave to cool for at least 5-6 hours. The recipe also says to put a piece of greaseproof paper directly onto the rhubarb mixture.
    4. 4
      Once cooled, carefully strain into a colander, keeping the strained juices/syrup to one side.
    5. 5
      Arrange the sponge fingers in a serving dish or bowls.
    6. 6
      Spoon over approximately half the rhubarb syrup/juices and leave to soak for 15mins.
    7. 7
      Chill well.
    8. 8
      Place the eggs and 3 heaped tbsps of caster sugar into a heatproof bowl.
    9. 9
      Gently whisk over a pan of simmering water until thick, creamy and cooked.
    10. 10
      Place in a mixer and whisk at high speed until thick and cool.
    11. 11
      In a separate bowl, whip the double cream until it makes peaks.
    12. 12
      In yet another bowl (lots of washing up for you tonight!) whisk the mascarpone and 2 tbsp caster sugar until loose and creamy.
    13. 13
      Fold together the mascarpone and double cream and then carefully fold in the egg mixture.
    14. 14
      Remove the dish(s) with the sponge fingers from the fridge and sprinkle the poached rhubarb over the top.
    15. 15
      Spoon over the egg and cream mixture, flatten out with a palette knife and chill well.
    16. 16
      To serve, dust with cocoa powder.

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    Ratings & Reviews:

    • on September 07, 2009

      55

      This is awesome! I have had tiramisu before but never made it, but this was well worth it. I love the taste and texture. I used fresh rhubarb and it was so good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2007

      55

      Delightful variation on the traditional tiramisu!! I LOVE rhubarb and this is FABULOUS! I made this for my MIL and it was devoured! I will make it again and try to get you a nice photo as I just ran to the market and grabbed a bunch of rhubarb before it is gone from the market!! Thanks for posting a terrific rhubarb dessert!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rhubarb Tiramisu

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 462.7
     
    Calories from Fat 263
    56%
    Total Fat 29.2 g
    45%
    Saturated Fat 16.6 g
    83%
    Cholesterol 313.5 mg
    104%
    Sodium 111.9 mg
    4%
    Total Carbohydrate 42.8 g
    14%
    Dietary Fiber 2.2 g
    8%
    Sugars 26.1 g
    104%
    Protein 8.9 g
    17%

    The following items or measurements are not included:

    mascarpone cheese

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