Rhubarb crumble with sweet mascarpone cream Recipe

Rhubarb crumble with sweet mascarpone cream Recipe

  • 2 stalks rhubarb, chopped
  • 2 tbsp caster sugar
  • 1 vanilla pod, seeds only
  • 2 tbsp hot water
  • ½ orange, zest only
  • 2 stem ginger biscuits, crushed
  • 25g/1oz mascarpone cheese
  • 30ml/1oz double cream, whipped
  • 2 tbsp icing sugar
  1. Heat the oven to 200C/400F/Gas 6.
  2. To make the rhubarb crumble, place the rhubarb, caster sugar, vanilla seeds, and hot water into an oven-proof dish. Poach for ten minutes in the oven.
  3. Remove, sprinkle with the crushed biscuits then bake for three minutes more.
  4. To make the cream, combine the cream with the mascarpone and icing sugar in a small bowl.
  5. To serve, place a large spoonful of the rhubarb crumble on a plate with a small scoop of the sweet mascarpone cream on the side.
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