Rhubarb and banana dessert with mascarpone

January 24, 2008 (Last Updated: January 11, 2019)

Rhubarb and banana dessert with mascarpone is a beautifully fruity, fun dessert. The tartness of the rhubarb complements sweet fruit, so the banana can be substituted with any sweet seasonal fruit. If you’re wanting a pink colour to this dessert, choose the pinkest rhubarb you can find. A delicious lunch party pud.

Rhubarb and banana dessert with mascarpone

Serves: 4
Cooking Time: 20 mins


  • 600g rhubarb, cooked
  • 120g soft brown sugar
  • 20ml preserved ginger, finely chopped
  • 4 bananas, sliced
  • 2 egg whites, stiffly beaten
  • 20ml castor sugar
  • 250g mascarpone
  • honey and nuts of your choice, to serve



Purée the cooked rhubarb and allow to cool completely.


Place the rhubarb in a mixing bowl and add the sugar, ginger and half of the bananas. Gently mix into a pulp. Fold in the egg whites.


Mix the castor sugar and mascarpone together well.


Divide a little of the rhubarb mixture into 4 glasses and top each one with the mascarpone mixture, and a few of the remaining bananas. Continue to layer until all the mixtures are used. Refrigerate until ready to use.


To serve, drizzle with honey and top with some nuts.


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