Beautiful rhubarb! Every year when rhubarb season comes around, I get all excited and want to try lots of new recipes. My absolute favorite are the beautiful pink stalks. They tend to change color as the season progresses, so try to get them early in the season. For this rhubarb tiramisu recipe, you will need about a pound of rhubarb (450 grams of rhubarb).

rhubarb tiramisu

Rhubarb Tiramisu

To make the rhubarb tiramisu, start by cutting the rhubarb into pieces. I tend to go for 2 cm pieces, or about 1 inch each. Place the rhubarb in a large saucepan and add about 25 grams of sugar and 50 ml of water. You don’t need a lot of water because the rhubarb will release a lot of juice from the stalks. Place the pan over medium heat and cook the rhubarb for about 10 minutes or until soft. It looks best if you don’t cook it to a pulp. Drain the rhubarb, but be sure to save the rhubarb juice, so collect it in a shallow dish. You’ll use it to dip your lady fingers in later.

Ingredients for rhubarb tiramisu

Take two bowls and separate the eggs into yolks and whites. Beat the egg whites until stiff and add the remaining 25 grams of sugar.

In another large bowl, place the mascarpone and melt the white chocolate in a double boiler. Allow the melted chocolate to cool to room temperature and slowly fold it into the mascarpone. This is easiest to do in a stand mixer, but you can also use an electric hand mixer.

Gently fold in the beaten egg whites. Once you’ve done that, it’s time to build your rhubarb tiramisu.

To make the rhubarb tiramisu

Take a serving dish that will hold all the fillings. Start with a layer of mascarpone, then dip the lady fingers in the rhubarb juice and place in a single layer on top of the mascarpone until the dish is covered. Spread about half of the rhubarb mixture over the sponge fingers. Cover with the remaining mascarpone and crush the pistachios.

Rhubarb tiramisu

Cover the second layer of mascarpone cream with the remaining rhubarb and sprinkle with the pistachios and chopped white chocolate.

Cover with plastic wrap and refrigerate for at least 3 hours.

Additions and variations

Instead of using rhubarb juice, you can dip the Lady Dingers in orange juice and add some orange zest to enhance the orange flavor. I also like to add some whipped cream. I whip it in a medium bowl with just a bit of sugar until it forms soft peaks and then spoon it over the top of the tiramisu. I always add the whipped cream at the last minute to make sure it doesn’t start to dissolve.

rhubarb tiramisu

You can serve this rhubarb tiramisu in individual bowls instead of one large bowl. If you want to make a more adult version, you can add some orange liqueur to the rhubarb juice. I didn’t use a lot of sugar in this rhubarb tiramisu, but if you have a sweet tooth, you can definitely increase the sugar content if you like. But since the mascarpone is already quite creamy, I don’t feel the need to add sugar. But you can if you want. A little vanilla sugar is also a good addition.

While I like my mascarpone thick and creamy, I sometimes add a little lemon juice to give it a fresher taste. Or lemon zest will do the trick too.

Do you love rhubarb?

Try out these rhubarb recipes as well!

Or want another tiramisu version?

Rhubarb tiramisu

Rhubarb tiramisu

5 from 1 vote

Delicious and easy tiramisu dessert which highlights those lovely pink rhubarb stalks
View recipe in Dutch
Decorative clock showing preparation time
Prep time 15 minutes
Cooling time3 hours
Total time 3 hours 15 minutes

6 people


  • 450 grams of rhubarb
  • 50 grams sugar
  • 3 eggs
  • 125 grams white chocolate
  • 500 grams mascarpone
  • 200 grams ladyfingers
  • 25 grams pistachios

How to make the rhubarb tiramisu

  • Cut the rhubarb into 2 cm pieces. Place the rhubarb in a saucepan with 50 ml of water and 25 grams of sugar.
  • Boil the rhubarb for 10 minutes until soft, it is nice if the rhubarb is not completely cooked to a pulp. Drain the rhubarb, but save the rhubarb juice (you'll be dipping your long fingers in it).
  • Separate the eggs. Beat the egg whites until stiff, adding the remaining 25 grams of sugar in while beating.
  • Melt the chocolate in a double boiler. Fold the melted white chocolate into the mascarpone. Gently fold in the beaten egg whites.

Build the tiramisu

  • Dip the lady fingers in the rhubarb juice and place them on top of the mascarpone until the dish is completely covered, then spread half of the rhubarb compote on the lady fingers.
  • Cover the dish with the rest of the mascarpone, crush the pistachios (you can do this in a coffee grinder or mag mix, or chop them as finely as possible with a knife).
  • Grate the rest of the white chocolate. Spread the remaining rhubarb over the tiramisu and sprinkle with the pistachios and white chocolate pieces. Allow to set in the refrigerator for (at least) 3 hours.

Nutrition Information per portion

Calories: 712kcal | Carbohydrates: 47g | Protein: 15g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 148mg | Potassium: 386mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1571IU | Vitamin C: 6mg | Calcium: 255mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist