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Pastry Chef Tommy Gilbert’s confit rhubarb dessert recipe


Bring our menu home and whip up your own version of our signature dessert dish, straight from our new summer menu. Guaranteed to add a touch of elegance to any dinner party or gathering, impress your family and friends with this delicate sweet treat.

This light dessert featuring fresh Cornish rhubarb is perfect for a summer’s evening relaxing by the water’s edge…

Serves 4 people


  • 3 kilo confit rhubarb
  • Homemade granola
  • One scoop of vanilla ice cream
  • 50g Greek yoghurt
  • 10g honey
  • Half a vanilla pod
  • Celery shoots
  • 100g honeycomb

Confit Rhubarb – Ingredients

  • 500g caster sugar
  • 500ml water
  • 250g grenadine


  • Pre-heat oven to 90°
  • Place the caster sugar, water and grenadine in a pan and place on the hob
  • Gently stir the ingredients until it forms into a syrup
  • Cut the rhubarb into finger-sized pieces and place in the syrup
  • Poach the rhubarb for 25 minutes on 90° heat in the oven
  • Check the rhubarb is soft and tender with a little bite for texture before bringing out of the oven
  • Allow to cool

Chef’s tip: make sure you don’t overcook the rhubarb. If you can practice poaching the rhubarb using various timings, you can find your perfect preference, depending how you like it.

Granola – Ingredients

Equal quantities, depending on how much you would like to serve:

  • Hazelnuts
  • Desiccated coconut
  • Porridge oats
  • Ground almonds
  • Golden syrup


  • Combine all ingredients together in a bowl and combine with the golden syrup

To plate

  • De-seed the vanilla pod and combine with the Greek yoghurt and honey
  • Swirl the Greek yoghurt onto the plate
  • Sprinkle on the granola
  • Place 4-5 pieces of the confit rhubarb on top of the granola bed
  • Chop up small chunks of honeycomb and place this with the rhubarb
  • Add a scoop of vanilla ice cream to the side – we love Callestick Farm ice cream!
  • Sprinkle celery shoots over the top to finish (optional)


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