Looking for a pudding to delight some dinner guests? This light, tasty and seasonal post meal treat is the perfect way to leave a lasting impression. It’s super simple to make and is especially delicious when served with some refreshing rhubarb and ginger sorbet. 



  • Poached rhubarb
  • 1 tsp vanilla seed
  • Ginger crumb  – 500g margarine, 1kg gluten free plain flour, 500g sugar
  • 2 dsp ginger powder
  • Scoop of rhubarb and ginger sorbet


Cut rhubarb into 8cm pieces in a pan and bring 500ml of stock syrup and 1 tsp vanilla see to the boil, add the rhubarb and poach for 2 minutes (no longer) remove and allow to cool.

To make the crumb  – Rub all the ingredients together and bake until cooked and a nice crumble consistency.


Or to try the original dish click here to find out more about The Victoria Inn