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Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes


  • 1 lb (450g) fresh rhubarb, cut into 1cm pieces
    1/3 cup (75g) clear honey
    5 oz (150g) mascarpone
    1 cup (250ml) whipping cream


  • Place the rhubarb in a saucepan with the honey. Cook gently for 20 minutes to obtain a soft pulp. Leave to cool. Reserve 4 dessertspoons of the pulp.
    Beat the mascarpone in a bowl until smooth and creamy, 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
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on The World Cuisine

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