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    Rhubarb and ginger charlotte

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    Rhubarb and ginger charlotte

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 6


    • 200g demerara sugar
    • 750g forced rhubarb, cut into 2-3 lengths
    • 50ml ginger wine
    • 15g unsalted butter, softened
    • 2 x day-old rustic white rolls, thinly sliced, ends discarded


    1. Preheat the oven to 200C, gas mark 6. Reserve 2 tbsp of the sugar and scatter the rest over the rhubarb in a 2-litre ovenproof dish. Trickle over the ginger wine, cover with foil and bake for 40 minutes.
    2. Remove the foil, then pour most of the rhubarb juice into a bowl.
    3. Butter the slices of roll on one side, and arrange buttered-side up in overlapping rows on top of the rhubarb. Drizzle the juices over the bread, then sprinkle over the remaining sugar and return to the oven for 25-30 minutes. Serve with some low-fat greek yogurt, if wished.

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