This recipe can be made with forced or outdoor rhubarb. If using outdoor make sure any stringy parts are removed before cooking by gently peeling the outer skin.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Serves 4
- 400g forced or outdoor rhubarb, cut into 1cm pieces
- 75g clear honey
- 150g mascarpone
- 250ml whipping cream
- Place the rhubarb in a saucepan with the honey. Cook gently for 20 mins until a soft pulp. Leave to cool. Reserve 4 dessertspoons of the pulp.
- Beat the mascarpone in a bowl until smooth and loose, then stir in the rhubarb. Do not over stir, the cream should have a marbled effect. Whip the cream to soft peaks, then fold into the rhubarb mix.
- Serve in a glasses with a the rhubarb pulp on top. Goes really well with a ginger biscuit or a small piece of Parkin.