Rhubarb Fool

• 400 g forced rhubarb, cut into 1 cm pieces
• 75 g clear honey
• 150

Place the rhubarb in a saucepan with the honey. Cook gently for 20 minutes until a soft pulp. Leave to cool. Reserve 4 dessertspoons of the pulp.

Beat the mascarpone in a bowl until smooth and loose, then stir in the rhubarb. Do not overstir, the cream should have a marbled effect. Whip the