Ginger-poached rhubarb on vanilla sables

Former model Lorraine Pascale makes a surprisingly low-fat dessert combining tart rhubarb with creamy frozen yogurt and sweet crumbly biscuits for a beautiful finish to a meal
By Lorraine Pascale
Ginger-poached rhubarb on vanilla sables
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes plus chilling and freezing time
  • Effort: medium

Ingredients

For the vanilla sables

  • 110 g unsalted butter
  • 1 vanilla pod, scraped
  • 55 g icing sugar
  • 170 g plain flour, plus extra for dusting
  • 1 pinch salt
  • 1 egg yolk, beaten (optional)

For the vanilla yogurt ice cream

  • 500 g greek yogurt or plain yogurt
  • 1 vanilla pod, scraped
  • icing sugar or honey, to taste

For the poached rhubarb

  • 70 g sugar
  • 2 tbsp water
  • 1 pinch lemon zest
  • 1 tiny pinch ginger
  • 3 sticks rhubarb, sliced into 2cm chunks

Method

1. Preheat the oven to 180 C/gas 4.

2. For the vanilla sables: combine all the ingredients except the egg yolk in a large mixing bowl to form a dough. Chill for 30 minutes, then roll out on a lightly floured surface and cut into circles with your dessert ring (see cooks tip). Brush with the beaten egg for a glazed look if desired.

3. Bake in the oven for 10-15 minutes until pale gold. Cool on a wire cooling rack.

4. For the vanilla yogurt ice cream: mix the yogurt and vanilla seeds, then freeze in the dessert rings (5cm depth).

5. For the poached rhubarb: make the sugar syrup by combining the sugar and water in a saucepan over a medium heat. Add the lemon zest and ginger and bring to the boil, then simmer for 3-4 minutes.

6. Add the rhubarb and turn off the heat. Leave the rhubarb to sit in the poaching liquor for 10-15 minutes until soft but not mushy (time will depend on the thickness of the rhubarb). The rhubarb should still hold its shape.

7. To serve: place the yogurt ice cream on top of the vanilla sable base in your dessert ring. Then spoon the rhubarb on top and remove the ring.

8. Boil down the sugar syrup furiously until it thickens, adding a little more sugar (allowing it to dissolve before boiling) if necessary to thicken the mixture even more.

9. Pour the reduced syrup around the dish for presentation.

Cooks tip: use an old, washed 198g sweetcorn tin to build your pudding in if you dont have a dessert ring.

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