Rhubarb and Orange Syllabub with Toasted Nuts

A creamy dessert featuring mascarpone, double cream, orange marmalade, and rhubarb, topped with toasted pistachios and honey.

Vegetarian Dessert Citrus Rhubarb No-Bake

Estimated Nutrition

Calories

822.1

kcal / serving

3288.4 kcal total

Carbs

51.1g

per serving

204.5 g total

Fat

63.3g

per serving

253.2 g total

Protein

10.5g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Orange Blossom Honey

for drizzling

CondimentsSauces

tbsp

Seville Orange Marmalade

good quality

Dairy

150

Double Cream

290

Mascarpone

Fruits

piece

Seville Orange

zest only

Liquids

tbsp

Grand Marnier

NutsSeeds

110

Pistachio

Vegetables

170

Rhubarb

cooked

Method

Combine the Grand Marnier, orange marmalade, and orange zest in a bowl.

Whisk the cream and mascarpone together until combined.

Gently stir the marmalade mixture and 170g of rhubarb into the cream mixture.

Transfer the mixture into four wine glasses and chill for at least 4 hours.

Toast the pistachios in a dry frying pan until fragrant and let them cool.

Garnish each serving with toasted nuts and a drizzle of honey.