For a sweet fix there's lots to be done with the bright forests of rhubarb that are so abundant now. Philippa Davis's rhubarb tiramisu with pistachio praline always delights


Rhubarb tiramisu with pistachio praline is a seasonal sweet treat guaranteed to delight your guests.

Does your rhubarb come from the Rhubarb Triangle? Read about West Yorkshire’s infamous triangle, known for producing early forced rhubarb and providing it to all corners of the UK.


Serves 4

For the rhubarb

  • 150g caster sugar
  • 150ml water
  • 2 vanilla pods
  • 400g forced rhubarb, chopped into 1cm lengths

For the pistachio praline

  • 50g sugar
  • 50g shelled pistachios

For the mascarpone mix

  • 3 eggs
  • 300g mascarpone
  • 75g caster sugar
  • 1 tsp vanilla extract
  • 4 dsp amaretto
  • 200g amaretti biscuits

To make rhubarb tiramisu with pistachio praline,  first in a saucepan on a medium heat melt the sugar in the water with the vanilla pods split lengthways. Add the rhubarb and very gently simmer for a couple of minutes till just cooked. Take off the heat and leave to cool.

For the praline, line a small baking sheet with baking paper. Melt the sugar in a saucepan till dark golden, tip in the pistachios and stir. Pour immediately on to the baking sheet and leave to go cold and hard.

Separate the eggs. Whisk the three yolks with the mascarpone and 25g sugar and vanilla extract until thick and creamy. In another bowl whisk two egg whites (the remaining one is surplus) with the other 50g sugar until a soft peak is formed.

Gently fold the egg whites through the mascarpone.

To assemble the rhubarb tiramisu with pistachio praline, strain the rhubarb juice into a dish and add the amaretto. As you need them, dip a couple of the biscuits into the rhubarb liquor for a couple of seconds and put in the bottom of four glasses. Add a rhubarb layer then a layer of mascarpone mix. Repeat till the glass is full. These can be kept in the fridge till ready to serve. When ready to serve, whizz up the pistachio praline and sprinkle over the top.