Rhubarb whip

    8 hours 30 min

    A fantastic rhubarb dessert that's perfect for warmer weather. Rhubarb is simply prepared with raspberry jelly, then folded together with whipped condensed sweetened milk. It sets in the fridge and makes a lovely, cool treat.

    County Cork, Ireland
    16 people made this

    Serves: 8 

    • 450g (1lb) rhubarb
    • 150ml (1/4 pint) water
    • 110g (4oz) sugar
    • 1 raspberry jelly
    • 200g (7oz) condensed sweetened milk

    Prep:15min  ›  Cook:15min  ›  Extra time:8hr chilling  ›  Ready in:8hr30min 

    1. Cook rhubarb in water and sugar until soft.
    2. Add pieces of jelly and stir well until melted.
    3. Leave to become cold. Whip milk. Fold into rhubarb and jelly.
    4. Leave in fridge overnight to set. Serve with ice cream, cream and grated chocolate.

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    Reviews in English (2)


    The flavour and consistency were really good, however, it was far too sweet for us. I will probably make it again but next time I will reduce the amount of sugar, probably strain the rhubarb (to keep the 'no bits' members of the family happy) and maybe experiment with adding a bit of ginger. If you're wondering what size containers to use, it made about 1 pint.  -  19 Jul 2013


    Delicious. Only put in half the sugar though and this was sweet enough for me.  -  12 Oct 2015