Rhubarb and Mascarpone Cream

Ingredients

Fresh rhubarb

4 cups, chopped

Sugar

1 cup

Water

1/2 cup

Mascarpone cheese

8 oz

Heavy cream

1 cup

Vanilla extract

1 teaspoon

Graham cracker crumbs

1/2 cup

Fresh mint leaves

for garnish

Instructions

1. In a medium saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat for about 15 minutes, stirring occasionally, until the rhubarb is tender and the mixture has thickened into a compote. Remove from heat and allow to cool to room temperature.
2. In a large mixing bowl, beat the mascarpone cheese until smooth. Slowly add the heavy cream and vanilla extract, continuing to beat until the mixture is creamy and thickened, about 2-3 minutes.
3. In individual serving glasses or bowls, start layering the dessert by adding a spoonful of the rhubarb compote at the bottom. Follow with a layer of the mascarpone cream. Repeat the layers until all ingredients are used, finishing with a generous layer of mascarpone cream on top.
4. Sprinkle the graham cracker crumbs over the mascarpone layer for a delightful crunch.
5. Cover the desserts with plastic wrap and refrigerate for at least 2 hours, or until ready to serve, allowing the flavors to meld beautifully.
6. Just before serving, garnish each dessert with fresh mint leaves for a burst of color and extra freshness.