Poached Rhubarb and Pistachio Buttermilk recipe

We sit down with Masterchef’s Jessie and get her scrummy Poached Rhubarb and Pistachio Buttermilk recipe.

“It’s all about food for me, and first and foremost it’s all about local produce. With the abundance of quality local produce around Adelaide there’s absolutely no reason to look elsewhere.”

Since MasterChef, Jessie has become a regular contributor for ripitup.com.au and Broadsheet, and has begun hosting intimate dinner events in and around Adelaide. She has also begun catering and is looking to launch a product line mid 2016. Enjoying the touch of imperfection that nature naturally gives to food, Jessie celebrates the diverse colour and beauty of nature in her cooking.

“I quite like things to look organic and as though they’ve just tumbled on to the plate, and of course, every mouthful must be delicious. When I cook, I see it as though I am giving a part of myself to the dish. When I feed someone I truly feel as though I am giving them a little piece of me.”

Set Buttermilk, Cardamom, Rosewater Poached Rhubarb with Pistachio

As the temperature begins to drop and we wave goodbye to the summer sun, our tummies begin to crave cooler weather fare. Wonderfully simple and especially flavoursome, the set buttermilk is the perfect light way to finish a meal. Cardamom infused buttermilk and the rosewater poached rhubarb complement one another in this Middle Eastern inspired dessert.

A plethora of autumnal produce trickles on to market shelves this time of year. So, if rhubarb isn’t your thing, take advantage of the seasonal bounty and try apple, persimmon or quince instead.

Serves 6
Prep time: 15 minutes
Cooking time: 30 minutes
+ 4 hours setting time



Set Buttermilk

– 500 ml buttermilk

– 250 ml thickened cream

– 2 tsp powdered unflavoured gelatine

– 2 tbs caster sugar

– 3 Cardamom pods, lightly cracked

– 3/4 tsp Vanilla

– Pinch of salt


Rosewater Rhubarb

– 3 pieces of rhubarb

– 1/2 cup rose water

– 3/4 cup caster sugar

– 1 cup water


Pistachio Crumb

– ½ heaped cup oats

– 50 g pistachios unshelled, roughly chopped

– 2 tbs honey

– 50 g melted butter

– Pinch of salt



  1. Begin with the set buttermilk. In a small bowl, sprinkle the gelatine over 1/2 cup of buttermilk. Let stand until softened, about 5 minutes. Mix to ensure the gelatine has fully combined with the buttermilk.
  1. Meanwhile, in a small saucepan over medium to high heat bring the cream, cardamom, sugar and vanilla to a simmer. Remove from the heat and let cool slightly before whisking in the buttermilk/gelatine mixture, whisking until the gelatine dissolves. Using a spatula stir in the remaining buttermilk. Strain the mixture through a sieve into a measuring jug.
  1. Divide the mixture among six ramekins or glasses, being sure to only fill to around halfway. Cover with cling film and refrigerate until set, approximately 3–4 hours or overnight.
  1. Preheat oven to 180°C.
  1. Prepare the rhubarb by trimming off the ends and slicing into 2.5cm pieces.
  1. Place the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Reduce to a simmer. Add the rosewater and rhubarb to the saucepan. Cook until the rhubarb is tender, approximately 5–10minutes. Remove from the heat, set aside to cool.
  1. Prepare the pistachio crumb. Combine the melted butter and oats in a bowl. Mix with your hands squeezing the mixture to form little chunks (these will add a nice crunch once the crumb is cooked). Scatter onto a baking tray lined with baking paper and drizzle over the honey. Bake for about 20 minutes, or until golden brown, giving the mixture a stir and adding the pistachio nuts after 10 minutes. Remove crumb from oven and cool.
  2. Top the set buttermilk with a generous tablespoon of rhubarb, rosewater syrup and a good helping of the oat and pistachio crumb.
  3. Eat!



Notes: This dessert can be prepared entirely the day before if needed, perfect for dinner parties!




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