This article was written for Annabel & Grace, which is now part of Rest Less.
Rhubarb and Ginger Deliciousnesses are a fabulously light way to welcome the Spring sunshine and impress your and your family’s tastebuds. Beautiful pink seasonal rhubarb, a hint of orange and my all time favourite indulgence – mascarpone. These individual rhubarb desserts can be assembled ahead of time and kept in the fridge until ready to serve.
6
servingsAll these flavours and textures work together brilliantly…
Ingredients
6 stalks rhubarb, chopped into 1″ pieces
Tbsp caster sugar
250g mascarpone (low fat version if you prefer)
2 tbsp icing sugar
1 tbsp Stones Ginger Wine (marsala or sherry will do just as well)
Finely grated zest of 1 orange
100ml double cream, whipped
12 sponge fingers
Almond slivers, toasted
Directions
- Cook the rhubarb with 1 tbsp caster sugar and 3 tbsp water in a lidded saucepan over a low heat, until very soft (I find this only takes 5 mins)… leave to cool.
- Mix the mascarpone, icing sugar, alcohol and orange zest until smooth. Fold through the whipped cream.
- Break up the sponge fingers and put some in the base of each serving glass. Then layer the rhubarb and mascarpone on top. Finally, add a generous sprinkle of golden toasted almond slivers.
Wondering what to do for Father’s Day? Why not make the man in your life a Rhubarb and Elderflower Cake?