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“The name says it all - very rich, very creamy and very naughty. If you love rhubarb, and you love cream, you'll love this....besides which, it's dead easy. Serve well chilled after a light meal. Adapted from a recipe by Pamela Westland.”

Ingredients Nutrition

  • 1 lb rhubarb
  • 4 ounces superfine sugar
  • 10 ounces double cream
  • 1 ounce powdered sugar (icing sugar)
  • 2 ounces butter
  • 2 ounces soft brown sugar
  • 6 ounces fresh white breadcrumbs
  • 1 ounce walnuts, chopped
  • 1 tablespoon ginger in syrup, drained and chopped (optional)
  • fresh strawberries, to decorate (optional)
  • glace cherries, to decorate (optional)


  1. Remove any leaves from the rhubarb stalks and rinse under cold water. Slice the stalks into 1 inch pieces.
  2. Cook the rhubarb and superfine sugar together with a small amount of water, until pulpy, around 10 minutes.
  3. Cool, then drain off any surplus juice through a colander. Mash the remaining pulp, and set aside.
  4. In a mixing bowl, beat the cream stiffly with the powdered sugar, then set aside.
  5. Place the butter, brown sugar and crumbs in a small pan and cook, stirring frequently, until the crumbs are crisp and golden. Add the walnuts and chopped ginger (if using) to the crumbs, when cold, and mix through.
  6. Gently stir the rhubarb pulp and whipped cream together, and place a little in the bottom of four dessert glasses. Add alternate layers of crumbs and rhubarb cream, finishing with cream.
  7. Decorate with strawberries or glace cherries if desired, and chill before serving.

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