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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is delicious and oh so English. Time does not include chilling time. Ingredients:
1 1/2 lbs rhubarb |
1 lemon, zest of |
1/2 cup water |
1/2 cup brown sugar |
1/2 cup icing sugar |
1 cup creme fraiche |
1 cup mascarpone cheese |
4 tablespoons white chocolate, shaved |
1 lemon, juice of |
1 glass sweet wine (optional) |
Directions:
1. Wash and trim Rhubarb.
2. Cut into 1-inch chunks.
3. Put in a sauce pan with water, sugar and lemon zest.
4. Cover and cook till pulpy, about 10 minute.
5. Strain through a sieve and reserve juices for Lemonade.
6. Allow pulp to cool down.
7. Add icing sugar to Mascarpone and whisk together.
8. Gently fold in creme fraiche and 1/2 the Rhubarb.
9. Put remaining rhubarb in dessert glasses and spoon fool mixture on top.
10. Chill 3 hours in fridge.
11. Serve with chocolate shavings on top.
12. Rhubarb Lemonade:.
13. Pass the juice trough a fine sieve and add the lemon juice. Taste add more sugar if necessary.
14. Add the sweet wine if using.
15. Chill.
16. Serve in chilled glasses with Fool.
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