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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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those who froze their crop of Rhubarb will enjoy making this recipe or wait till thespring to try it ! makes a 9 x13 pan and beautiful Ingredients:
1/3 cup orange liqueur |
1 1b. mascarpone cheese |
2 cups whipping cream |
1 package italian ladyfingers |
1/3 cup orange juice |
1 tsp. vanilla extract |
1/3 cup white sugar |
sauce |
6 cups chopped rhubarb |
1 1/4 cups white sugar |
Directions:
1. On medium heat, mix the rhubarb and sugar and stir until the sugar is dissolved.
2. Stir constantly for 20 minutes.
3. You may want to save a bit also for a sauce garnish
4. In a separate dish, mix the orange juice 1/4 cup of the orange liqueur.
5. Dip half of the ladyfingers and arrange in a 13 x 9 inch baking dish.
6. Just make one layer.
7. Set aside.
8. Using an electric mixer, whip the cream and gradually add in the sugar.
9. Add the rest of the orange liqueur.
10. Gently beat/fold this mixture into the marscapone cheese.
11. Spread the rhubarb sauce over the ladyfingers.
12. Top with half of the cheese mixture.
13. Dip the remaining ladyfingers in the orange mixture and arrange again as a second layer on top of the first one.
14. Spread the remainder of the mascarpone cheese.
15. Refrigerate for up to 48 hours.
16. Cut and serve using a sharp knife.
17. Garnish ( optional ) with a bit of the rhubarb sauce
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