Description
Stewed rhubarb, besides being a lovely dessert, is quick and easy to make. You can even prepare it at the last minute if you have unexpected guests. Serve it with double cream, ice cream, crème fraîche or, in this case, mascarpone sweetened with honey. A triumph of taste.
Ingredients
Scale
- 14 oz fresh rhubarb stalks, chopped
- 1 cup brown sugar
- Juice and zest of 1 orange
- 1/2 cup water
- 8,8 oz mascarpone
- 1 tbsp honey
Instructions
- Toss the chopped rhubarb into a saucepan together with the sugar, the orange juice and zest, and water.
- Bring to the boil and cook for about 5-10 minutes until the rhubarb is soft and tender.
- In the meantime, beat the tablespoon of honey into the mascarpone.
- Serve the stewed rhubarb with the honeyed mascarpone.