serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 600 g rhubarb, approximately
- 90 g (¼ cup) honey
- 200 g strawberries, hulled, sliced
- 1 cup mascarpone
- 1 tbsp finely grated lemon rind
- 2 cups whipped cream
Cooling time 2 hours
Instructions
Trim and wash rhubarb. Peel and cut into 5 cm pieces.
Place the honey and 2 tablespoons of water in a saucepan over medium heat. Add the rhubarb and cook for 2-3 minutes or until starting to soften, stirring occasionally. Cook for 6-8 minutes or until rhubarb is just soft. Add the strawberry and gently stir to combine. Cook for 1-2 minutes or until strawberries are just soft. Transfer to a bowl and stand for 1-2 hours or until cooled.
Spoon 1 tablespoon of the rhubarb and strawberry mixture into 6 glasses.
Whisk together the mascarpone and lemon rind until smooth. Add three-quarters of the remaining stewed rhubarb mixture (do not mix), then the whipped cream.
Using a table knife, swirl the mixture together, then spoon or pipe it into the glasses. Top with remaining rhubarb mixture. Serve.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
In-video photography by Peter Warren.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
