Rhubarb rum babas with roasted rhubarb and rhubarb cream


  • 400g/14oz rhubarb, cut into 7.5cm/3in lengths
  • 2 oranges, zest and juice
  • 3 tbsp caster sugar
  • 15g/½oz fresh yeast
  • 75ml/3fl oz warm milk
  • 2 free-range eggs
  • 75g/3oz unsalted butter, softened, plus extra for greasing
  • 125g/4½oz plain flour
  • 300ml/11fl oz double cream
For the syrup
  • 150g/5oz light soft brown sugar
  • 250ml/9fl oz water
  • 100ml/3¾fl oz dark rum

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the rhubarb into a roasting tin and sprinkle over the orange zest, juice and two tablespoons of the sugar.

  3. To serve, place a soaked rum baba into the centre of each of six serving plates. Fill the centre of each rum baba with a spoonful of the rhubarb cream. Pile some of the remaining roasted rhubarb on top of the baba, then finish with another spoonful of rhubarb cream.

James Martin recipes from Saturday Kitchen

1-2 hours preparation time

30 mins to 1 hour cooking time

Serves 6

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