Rhubarb & Mascarpone

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500g rhubarb

1 orange (zest & juice)

60g golden caster sugar 

2 pieces of stem ginger & 1tbsp syrup (finely chopped)

100ml double cream

200g mascarpone cream

2tbsp Vin Santo or Marsala wine (optional)

8 Amaretti biscuits

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Preheat the oven to Fan 180°c / Gas 6.

Cut the rhubarb into 6cm pieces (thumb size) and place on a baking tray. Add the orange zest and juice, golden caster sugar, stem ginger and syrup from the jar and roast for 20 minutes.

Meanwhile, make the mascarpone cream. In a mixing bowl add the double cream and whisk until slightly stiffened, then add the mascarpone cream and Vin Santo or Marsala and whisk together.

Cool the rhubarb in the fridge before assembling in small glasses, rhubarb first, topped with a scoop of mascarpone cream and finally crumble over two Amaretti biscuits per glass.

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