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Rhubarb and Mascarpone Cream
Indulge in this luscious dessert that beautifully marries the tartness of fresh rhubarb with the creamy, velvety texture of mascarpone cheese. This delightful treat not only satisfies your sweet tooth but also offers a refreshing zing, making it a perfect ending to any meal. Rhubarb, often referred to as 'pie plant,' has been cherished since ancient times for its medicinal properties and flavor. This recipe is a modern twist on a traditional favorite, layering the vibrant rhubarb compote with rich mascarpone cream for a truly unforgettable experience.
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
- 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.
- 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.
- 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.
- Sprinkle the graham cracker crumbs over the mascarpone layer for a delightful crunch.
- Cover the desserts with plastic wrap and refrigerate for at least 2 hours, or until ready to serve, allowing the flavors to meld beautifully.
- Just before serving, garnish each dessert with fresh mint leaves for a burst of color and extra freshness.
Tips
- For a more complex flavor, consider adding a splash of orange zest to the rhubarb compote.
- You can substitute the graham cracker crumbs with crushed shortbread cookies or even almond flour for a gluten-free option.
- If rhubarb is out of season, feel free to use strawberries or raspberries as an alternative for a fruity twist.
Dietary Information
Servings: 6 Dish Type: Dessert Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 2 hours 35 minutes (includes chilling time) Calories: 320 Fat: 22g Carbs: 30g Protein: 5g Sodium: 60mg Sugar: 20g
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