Rhubarb Tiramisu with Pistachios

Rhubarb-topped parfaits in mason jars on a wooden surface sprinkled with rose petals

We love non-traditional twists on our favorite classics and this Rhubarb Tiramisu with Pistachios will blow your dessert mind!

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Rhubarb Tiramisu with Pistachios

Prep Time

10 min

Cook Time

25 min

Total Time

35 min with 2h to chill


4 servings


For the rhubarb:
3 cups rhubarb, cut into 1.25 cm | 0.5″ slices
2/3 cup sugar
1/2 cup water
1 tbsp lemon juice

For the cream:
2 cups mascarpone cheese
1/2 cup confectioners’ sugar
1 cup heavy cream
1/2 tsp vanilla extract

To assemble:
8 – 10 sponge lady fingers

To serve:
shelled pistachios


  1. For the rhubarb: Combine the rhubarb, sugar and water in a heavy-based saucepan.
  2. Cook over a medium heat, stirring, until the sugar has dissolved and the fruit is very soft, about 12-15 minutes. Remove from the heat and stir in the lemon juice.
  3. Transfer the rhubarb and syrup to a bowl. Cover and chill until cold, about 2 hours.
  4. For the cream: Beat together all the ingredients for the cream in a mixing bowl until smooth and creamy.
  5. To assemble: Break the lady fingers into large pieces, arranging them in the bases of four serving jars.
    Soak with a little of the rhubarb syrup. Spoon the mascarpone cream on top and top the cream with the rhubarb fruit.
  6. To serve: Serve immediately with a garnish of pistachios or cover and chill until ready to serve.


Do you think I could substitute Greek yoghurt for the cream …….or something else? I can’t eat cream as it’s too rich but like the look of this recipe


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