Poached champagne rhubarb with yogurt cream and shortbread

Tom Kerridge transforms January's culinary gift into an elegant pudding that can all be made in advance and assembled at the last minute
Poached champagne rhubarb with yogurt cream and shortbread
  • Rating:
  • Serves: 6-8
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus 2 hrs chilling
  • Effort: easy


For the yogurt cream

  • 2½ sheets leaf gelatine
  • 300 g plain yogurt
  • 250 g mascarpone
  • 75 g caster sugar
  • 135 ml double cream
  • 2 tbsp brandy

For the shortbread

  • 85 g caster sugar
  • 170 g butter, softened, plus extra for greasing
  • ½ vanilla pods, seeds only
  • 250 g plain flour, sifted

For the rhubarb

  • 10 stalks forced rhubarb, such as Yorkshire champagne, cut into 3cm lengths
  • 300 g caster sugar
  • 1 lemon, pared zest only
  • 1 vanilla pod, split lengthways
  • 4 star anise
  • ½ cinnamon sticks


1. For the yogurt cream: soak the gelatine in a bowl of cold water for 5 minutes. Meanwhile, using a wooden spoon, beat the yogurt and mascarpone together in a bowl until combined, then set aside.

2. Heat the sugar and cream together in a small saucepan over a low heat, stirring until the sugar has dissolved (do not to let the cream boil). Remove the pan from the heat.

3. Squeeze out any excess water from the gelatine and add the gelatine to the warm cream. Stir, off the heat, until the gelatine has completely dissolved.

4. Pour the cream mixture into the mascarpone mixture, along with the brandy. Stir gently to combine then divide between individual serving dishes or glasses and chill for 2-3 hours, until set.

5. For the shortbread: cream the butter and sugar together until pale and fluffy. Scrape in the vanilla seeds and tip in the flour. Mix together until just combined, but don't over-mix or the shortbread will be tough.

6. Wrap the dough in cling film and rest in the fridge for about an hour. Preheat the oven to 160C/140C fan/gas 2 and lightly grease a baking sheet with the extra butter.

7. Remove the dough from the fridge and roll out on a lightly floured work surface until about 5mm thick. Using a lightly floured round cutter, cut out rounds of dough.

8. Arrange the dough circles on the baking sheets, leaving space between each biscuit, and bake for 10 minutes, or until pale golden brown. Transfer to a rack to cool.

9. For the rhubarb: put the rhubarb in a heatproof bowl. Pour 600ml of water into a non-reactive saucepan and add the sugar, lemon zest, vanilla pod, star anise and cinnamon.

10. Bring to the boil over a high heat and, once boiling, pour over the rhubarb. Cover the bowl with cling film and set aside to cool for half an hour.

11. To serve, remove the whole spices from the rhubarb and discard. Spoon the rhubarb on top of the set yogurt creams and arrange the shortbread alongside.

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