🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
4
Easy
By Elaine Lemm
Published 2011
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
Advertisement
Advertisement
No reviews for this recipe