“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...”

Ingredients Nutrition


  1. Wash the rhubarb well and cut into 1cm slices.
  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. 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. Once cooled, carefully strain into a colander, keeping the strained juices/syrup to one side.
  5. Arrange the sponge fingers in a serving dish or bowls.
  6. Spoon over approximately half the rhubarb syrup/juices and leave to soak for 15mins.
  7. Chill well.
  8. Place the eggs and 3 heaped tbsps of caster sugar into a heatproof bowl.
  9. Gently whisk over a pan of simmering water until thick, creamy and cooked.
  10. Place in a mixer and whisk at high speed until thick and cool.
  11. In a separate bowl, whip the double cream until it makes peaks.
  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. Fold together the mascarpone and double cream and then carefully fold in the egg mixture.
  14. Remove the dish(s) with the sponge fingers from the fridge and sprinkle the poached rhubarb over the top.
  15. Spoon over the egg and cream mixture, flatten out with a palette knife and chill well.
  16. To serve, dust with cocoa powder.

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