Rhubarb Banana and Ginger Layers

The perfect way to use up late season rhubarb, this mouthwatering dessert looks so delicate but is packed with strong flavours. If you don’t have glass ramekins, you can use little drinking glasses instead. Our top tip is to dip a slice of banana in lemon juice to stop it going brown before serving.


2 small sticks of rhubarb 

300ml water 

200g (7oz) ginger nut biscuits 

2 bananas 

2 tbsp Acacia Honey 

7fl oz) crème fraiche


  1. Cook two small sticks of late season rhubarb by placing in a pan with one dessertspoon of sugar and 300ml (1/2 pint) water and cook gently until it is soft and begins to break up Leave aside to cool
  2. Crush 200g (7oz) of ginger nut biscuits – either use a blender or wrap in a tea towel and crush with a rolling pin (so the crumbs are contained)
  3. Put a layer of ginger nuts in the bottom of two-four glass ramekins or drinking glasses
  4. Put two bananas, peeled and broken into pieces, the stewed rhubarb, two tablespoons Acacia honey and 200ml (7fl oz) crème fraiche in a blender and whizz
  5. Pour a layer of this mix on top of the layer of ginger nuts
  6. Then repeat, using alternate layers until the mixture runs out
  7. Top with a sprig of mint and a slice of banana, dipped in lemon juice to prevent browning
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