This traditional British dessert combines rhubarb and whipped cream to make a cloud-like creation straight from the heavens.


  • 3 cups chopped rhubarb
  • 2 tbsp grated fresh ginger
  • ⅓ cup plus 2 Tbsp dark brown sugar
  • 3 tbsp butter
  • ¾ cup crushed gingersnap cookies
  • ½ cup whipping cream
  • ½ cup mascarpone cream (room temp)
  • A few drops of vanilla
  • A drizzle of Chef Laura’s Burnt Orange Syrup


  1. In a medium saucepan, cook rhubarb, ginger and ⅓ cup (75ml) sugar over low to medium heat for about 15 minutes, or until rhubarb has softened. Allow to cool.
  2. Melt butter in a shallow pan and stir in the gingersnaps. Cook over low heat for a few minutes until the crumbs are coated with butter.
  3. In a separate bowl, whip mascarpone until soft and creamy. Fold into whipped cream mixture.
  4. Fold the rhubarb and gingersnap mix into the whipped cream.
  5. Put ⅓ of rhubarb in a serving bowl (or individual dishes) and layer in the rest of the whipped cream mixture.