By Elaine Lemm
A deliciously simple way to serve young, sweet, forced rhubarb.
Place the rhubarb in a saucepan with the honey. Cook gently for 20 minutes until a soft pulp. Leave to cool. Reserve
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