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This Rhubarb Tiramisu combines tart homemade rhubarb compote with creamy mascarpone layers for a fresh twist on the classic Italian dessert. Ladyfingers soaked in sweet rhubarb syrup are layered with silky tiramisu filling and soft rhubarb compote, creating the perfect balance of tangy and creamy flavors. This tiramisu is light, elegant, and completely irresistible. This no-bake dessert is perfect for spring and early summer when rhubarb is in season.
This rhubarb tiramisu is a fresh and fruity twist on the classic Italian dessert. The tart rhubarb perfectly balances the rich, creamy mascarpone filling, creating layers that feel light, refreshing, and not overly sweet. Instead of traditional coffee, the ladyfingers are soaked in homemade rhubarb syrup, adding even more bright rhubarb flavor throughout the dessert. The combination of silky tiramisu cream, soft syrup-soaked ladyfingers, and sweet-tart rhubarb compote creates a beautiful contrast of textures and flavors in every bite. Elegant yet easy to make, this no-bake dessert is perfect for spring and summer when rhubarb is at its best.
For more tiramisu recipes, try Limoncello Tiramisu, Raspberry Tiramisu and The Best Classic Tiramisu.
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WHY THIS RECIPE WORKS
- Creamy mascarpone filling: The incredible mascarpone filling is light, airy and super creamy.
- Rhubarb soaked ladyfingers: The ladyfingers are soak in the rhubarb sirup giving it lots of flavor.
- Rhubarb Compote: The tiramisu has two layers of the most delicious rhubarb compote.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Egg yolks: Use fresh or pasteurized raw egg yolk straight from the fridge.
- Ladyfinger cookies: I recommend using store bought Savoiardi ladyfingers.
- Mascarpone: Mascarpone is big part of a classic tiramisu. It gives the most smooth and delicious flavor.
- Heavy whipping cream: The heavy cream is whipped up to a stiff peak.
- Vanilla paste: I recommend using pure vanilla paste for the best flavor.
- Rhubarb: You can use both frozen and fresh rhubarb to make the compote.
STEP BY STEP INSTRUCTIONS
Here is how to make this Rhubarb Tiramisu. This recipe needs an electric mixer as well as a large bowl, a whisk and a spatula.
The full recipe is down below in the recipe card.
RHUBARB COMPOTE & RHUBARB SIRUP
STEP 1: For the compote, start by cutting the cleaned rhubarb into smaller pieces. (IMPORTANT: Do NOT add any of the leaves as they are toxic and unsafe to eat). Add the rhubarb, granulated sugar and lemon juice to a saucepan and heat it up until the rhubarb starts to break down, and the liquid has come to a bubble.
STEP 2: Let it simmer until the rhubarb compote has thickened. Then in a cup mix together cornstarch and water and pour it into the compote. Pour the compote into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it cool down until room temperature or colder.
STEP 3: For the rhubarb syrup, place the sugar, water and rhubarb in a small saucepan over high heat until the sugar dissolves and starts to boil. Turn off the heat, add the vanilla bean paste, stirring it in, and then let it sit for 10 minutes. Once the time has passed, strain the syrup into a bowl using a fine mesh sieve and discard the rhubarb pieces. Let the syrup cool down to room temperature.
TIRAMISU FILLING AND ASSEMBLING
STEP 1: To a heatproof bowl, add egg yolks, granulated sugar and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.
STEP 2: Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and the sugar has mostly dissolved.
STEP 3: Take the bowl of the heat and add the mascarpone. Continuing with the hand whisk, whisk it together until combined and no lumps appear. In a separate bowl, whip the heavy cream until stiff peaks using the whisk attachment. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk.
STEP 4: Dip the ladyfingers into the rhubarb syrup twice on each side. Lay the ladyfingers in a single layer in the serving dish. Add half of the mascarpone mixture and even it out into an even layer with a spoon or palette knife. Then add the half the rhubarb compote and even it out. Repeat the process except the last half of the rhubarb compote.
STEP 5: Add plastic wrap over the tiramisu and let it chill in the fridge for a minimum of 4 hours or preferably overnight. Once ready to serve, add the remaining rhubarb compote on top of the tiramisu and it’s ready to be enjoyed.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
When it can hold a stiff peak.
Yes, rhubarb tiramisu is an excellent make-ahead dessert. In fact, it tastes even better after chilling for several hours, allowing the flavors and layers to fully develop. You can prepare it up to 1–2 days in advance and keep it covered in the refrigerator until serving.
Traditional tiramisu often contains egg whites, but many modern versions use whipped cream instead for a lighter and simpler filling. This rhubarb tiramisu can be made either way depending on your preference. Using whipped cream creates a smooth, airy texture that pairs beautifully with the tart rhubarb.
Yes, absolutely. You can switch them out 1:1 in the recipe.
HOW TO STORE
Store the Rhubarb Tiramisu covered with plastic wrap in the fridge. You can store it in the refrigerator for up to 3 days.
Other No-Bake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Rhubarb Tiramisu
Equipment
- 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size
Ingredients
RHUBARB COMPOTE
- 500 g rhubarb
- 100 g granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch
- 4 teaspoon water
RHUBARB SYRUP
- 100 g granulated sugar
- 120 g water
- 30 g rhubarb
TIRAMISU
- 225 g granulated sugar
- 6 egg yolks pasteurised cold
- 1 teaspoon vanilla paste or extract
- 450 g mascarpone cheese cold
- 300 ml 280 g heavy cream cold
ASSEMBLING
- 30 ladyfingers or more depending on the size of your tray
Instructions
RHUBARB COMPOTE
- Start by cutting the cleaned rhubarb into smaller pieces. (IMPORTANT: Do NOT add any of the leaves as they are toxic and unsafe to eat). Add the rhubarb, granulated sugar and lemon juice to a saucepan and heat it up until the rhubarb starts to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and with a rubber spatula mash down rhubarb.500 g rhubarb, 100 g granulated sugar, 1 tablespoon lemon juice
- Let it simmer for 10-12 minutes or until the rhubarb compote has thickened. Then in a cup mix together cornstarch and water and pour it into the jam. Continuously stir it around for 1 minute while it thickens.2 teaspoon cornstarch, 4 teaspoon water
- Pour the compote into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it cool down until room temperature or colder. It takes about 1 hour.
RHUBARB SYRUP
- Cut the rhubarb into smaller pieces. Place the sugar, water and rhubarb in a small saucepan over high heat until the sugar dissolves and it starts to boil.100 g granulated sugar, 120 g water, 30 g rhubarb
- Turn down the heat to a simmer and let it simmer for 3 minutes.
- Turn off the heat, add the vanilla bean paste, stirring it in, and then let it sit for 10 minutes.
- Once the time has passed, strain the syrup into a bowl using a fine mesh sieve and discard the rhubarb pieces. Let the syrup cool down to room temperature.
TIRAMISU
- To a heat proof mixing bowl, add granulated sugar, egg yolks and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.225 g granulated sugar, 6 egg yolks, 1 teaspoon vanilla paste or extract
- Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and most of the sugar has mostly dissolved.
- Take it off the heat and dry the bowl. Add the mascarpone and continuing with the hand whisk, whisk it together until just combined and no lumps appear.450 g mascarpone cheese
- In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk. Using a rubber spatula, scrape down the sides of the bowl, and give the filling a gentle fold to make sure all of the ingredients have combined.300 ml 280 g heavy cream
- Use a serving dish thats 27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) or anything similar in that size.
- Dip the lady fingers into the rhubarb syrup twice on each side.30 ladyfingers
- Lay the lady fingers in a layer in the serving dish. Add half of the mascarpone cream and even it out into an even layer. Then gently dollop half of the rhubarb compote over the mascarpone cream, a gently event it out. Repeat the process, except the last half of the rhubarb compote.
- Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 4 hours or preferably overnight.
- Once ready to serve, add the remaining rhubarb compote on top of the tiramisu and it’s ready to be enjoyed.
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