One morning, I picked up a few too many stalks of rhubarb from the farmer’s market—one of those impulse buys that just felt right in the moment. I’ve always had a soft spot for rhubarb’s punchy tartness. It’s one of those ingredients that demands a little patience and sweetness to bring out its charm. But it rewards you with this beautiful, rosy jamminess that makes every dessert feel just a little more special.
That weekend, I’d planned to make a classic tiramisu for a small dinner with neighbors, but I couldn’t stop glancing at the rhubarb on the counter. That’s when it hit me—what if I swapped the espresso and cocoa for something bright, tangy, and fresh? Something a little unexpected?
So I played around. Simmered the rhubarb with sugar and vanilla. Mixed mascarpone with whipped topping until it turned pillowy. Dunked the ladyfingers in orange juice. Layered everything into a glass dish and let it sit overnight. When I served it the next evening, people kept pausing after their first bite—spoons in mid-air, eyebrows raised—and then smiling. That’s how I knew I had something worth sharing.
This Rhubarb Tiramisu is light, creamy, sweet with a citrus twist, and just the right kind of indulgent. It’s become a quiet little favorite in our family rotation—especially when rhubarb’s in season.
Short Description
A refreshing twist on the classic Italian dessert, this Rhubarb Tiramisu features layers of tart stewed rhubarb, fluffy mascarpone filling, and orange-soaked ladyfingers for a no-bake treat that’s light, fruity, and summer-perfect.
Key Ingredients
For the rhubarb layer:
- 3 cups chopped rhubarb
- ½ cup sugar
- ¼ cup water
- 1 tsp vanilla extract
For the mascarpone filling:
- 1 (8 oz) container mascarpone cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping
For assembly:
- 1 package ladyfinger cookies
- ½ cup orange juice (or use syrup from cooked rhubarb)
Tools Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- 8×8-inch baking dish
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Rhubarb
In a medium saucepan over medium heat, combine the chopped rhubarb, sugar, and water. Let it cook for 10–15 minutes, stirring occasionally, until the rhubarb softens and starts to break down.
You’re aiming for a thick, spoonable compote. Remove from heat, stir in the vanilla extract, and let it cool completely. If it’s too watery, let it simmer a few extra minutes.
Step 2: Make the Mascarpone Filling
In a medium bowl, mix mascarpone, powdered sugar, and vanilla extract with a hand mixer or whisk until smooth. Gently fold in the whipped topping with a spatula until well combined and fluffy. Avoid over-mixing to keep the texture airy.
Step 3: Layer the Ladyfingers
Pour the orange juice (or rhubarb syrup) into a shallow bowl. One by one, quickly dip the ladyfingers—just a second per side—and line the bottom of an 8×8-inch dish. Don’t let them soak too long or they’ll get mushy.
Step 4: Assemble the Tiramisu
Spread half the mascarpone mixture over the ladyfingers. Spoon half the cooled rhubarb mixture evenly over the top. Repeat with another layer of dipped ladyfingers, the remaining mascarpone, and finish with the rest of the rhubarb.
Step 5: Chill
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This resting time helps the layers meld and firm up for easy slicing.
Why You’ll Love This Recipe
Light and refreshing: Perfect for spring and summer
No-bake and easy: No oven required, great for warm days
Family-friendly: Kid-approved and not overly sweet
Unique flavor twist: Combines the tang of rhubarb with the creaminess of tiramisu
Make-ahead friendly: Tastes even better after chilling overnight
Mistakes to Avoid & Solutions
1. Letting rhubarb stay watery
Solution: Simmer it longer until thick. You should see the bottom of the pan when you stir.
2. Oversoaking ladyfingers
Solution: Dip briefly—1 second per side is enough. Soggy cookies won’t hold structure.
3. Overmixing mascarpone filling
Solution: Mix until just combined. Overmixing breaks down the airiness of whipped topping.
4. Layering while rhubarb is warm
Solution: Cool the rhubarb completely to avoid melting the mascarpone mixture.
5. Serving too soon
Solution: Chill at least 4 hours. Overnight is best for flavor and firmness.
Serving and Pairing Suggestions
Serve this chilled, straight from the fridge, with a light dusting of powdered sugar or some fresh mint on top. It’s lovely for brunches, picnics, or backyard dinners.
Pair it with:
– A glass of chilled rosé or prosecco
– Lemon herbal tea or hibiscus iced tea
– A crisp arugula salad with citrus dressing if you want a contrast
Serve family-style right from the dish or scoop into individual ramekins for a fancier touch.
Storage and Reheating Tips
Refrigerate: Store covered in the fridge for up to 4 days. The flavor deepens as it rests.
Freezing not recommended: The texture of mascarpone and whipped topping can change after freezing.
No reheating needed: It’s a chilled dessert—just serve straight from the fridge!
FAQs
1. Can I use frozen rhubarb instead of fresh?
Yes! Thaw it first and drain excess water before cooking. You may need to reduce the simmering time slightly.
2. What can I substitute for mascarpone?
A mix of cream cheese and heavy cream can work (6 oz cream cheese + 2 tbsp heavy cream), but the flavor will be tangier.
3. Is it possible to make this gluten-free?
Absolutely. Use gluten-free ladyfingers, which are widely available at specialty grocery stores.
4. Can I reduce the sugar?
Yes. Try using ⅓ cup sugar in the rhubarb layer and taste as you go. You can also use stevia or coconut sugar.
5. Can I make this ahead of time for a party?
Yes—this dessert is ideal for prepping ahead. Make it a day in advance and chill until ready to serve.
Tips & Tricks
– Chill your mixing bowl and utensils before making the filling for an extra fluffy texture.
– Use orange zest in the rhubarb layer for added citrus punch.
– Line the sides of the dish with upright ladyfingers for a café-style look.
– For extra flavor, add a splash of Grand Marnier or limoncello to the orange juice.
Recipe Variations
1. Berry Rhubarb Tiramisu
Replace 1 cup rhubarb with 1 cup chopped strawberries or raspberries.
Cook berries with rhubarb as directed. This adds more sweetness and color.
2. Lemon-Rhubarb Tiramisu
Add 1 tsp lemon zest to the mascarpone mixture.
Use lemon juice instead of orange juice for dipping ladyfingers. Bright and tangy!
3. Vegan Rhubarb Tiramisu
Swap mascarpone for a vegan cream cheese or cashew-based substitute.
Use coconut whipped topping.
Look for egg-free ladyfingers or make your own with almond flour and aquafaba.
4. Rhubarb Parfait Cups
Layer all components in clear jars or glasses for a picnic-ready dessert.
Great for portion control and individual servings.
Final Thoughts
This rhubarb tiramisu has quickly become one of those secret-weapon desserts in our house—easy enough to pull together on a busy weekday, but still special enough for guests. It’s the kind of dish that surprises people in the best way. They expect something rich and heavy, but what they get is light, tangy, creamy, and beautifully balanced.
I’ve shared this recipe with other parents at soccer practice, swapped notes with my sister-in-law over video chat, and even brought it to a school potluck where it was the first thing gone. Each time, it’s sparked conversation and curiosity.
Sometimes, the most comforting dishes come from small experiments—the times we let ourselves stray from tradition just a little. If you’ve got rhubarb on hand, I truly hope you give this a try. It might just become one of your go-tos too.
Rhubarb Tiramisu
Ingredients
For the rhubarb layer:
- 3 cups chopped rhubarb
- ½ cup sugar
- ¼ cup water
- 1 tsp vanilla extract
For the mascarpone filling:
- 1 8 oz container mascarpone cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 8 oz tub whipped topping
For assembly:
- 1 package ladyfinger cookies
- ½ cup orange juice or use syrup from cooked rhubarb
Instructions
- Add chopped rhubarb, sugar, and water to a medium saucepan. Cook over medium heat for 10–15 minutes, stirring now and then, until the rhubarb is soft and thick like a chunky sauce.
- Take it off the heat, stir in the vanilla, and let it cool. If it looks too watery, just simmer a bit longer.
- In a bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Then gently fold in the whipped topping using a spatula. Stop once it's creamy and fluffy—don’t overmix.
- Pour orange juice or rhubarb syrup into a shallow bowl. Dip each ladyfinger quickly—about one second per side—and place in a single layer in an 8x8-inch dish. They should be moist but not soggy.
- Spread half of the mascarpone mixture over the ladyfingers. Spoon half of the rhubarb mix on top. Repeat with another layer of dipped ladyfingers, the rest of the mascarpone, and finish with the last of the rhubarb.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This helps everything set and makes it easier to slice and serve.
