Description
In this easy Italian dessert, mascarpone is flavored with honey and your favorite liquor, then served with fruit and drizzled with a reduced rhubarb sauce.
Ingredients
Scale
Crema di Mascarpone
- 12 ounces mascarpone
- 1/4 cup honey
- 3 tablespoons grappa
- 1/4 or more heavy cream
Stewed Rhubarb
- 3 stalks rhubarb, trimmed and cut on diagonal into 1/4 inch slices
- 1/2 cup sugar
Instructions
- Preheat oven to 325°. Place the rhubarb into a medium baking dish, and sprinkle the sugar over rhubarb. Add enough water to baking dish to just cover rhubarb (about 2 cups). Place in oven and cook, uncovered, until rhubarb is very soft, about 1 hour.
- Using a slotted spoon, transfer the rhubarb to a bowl and pour sweet rhubarb juices into a medium saucepan. Boil rhubarb juices over medium-high heat until thick and syrupy, 15–20 minutes. Drizzle reduced juice over crema, rhubarb and strawberries.
- Serve rhubarb warm or at room temperature, with a spoonful of ricotta and a bit of sugar sprinkled on top.
- Combine mascarpone, honey, grappa and 1/4 cup heavy cream in a small bowl. Add additional cream to reach the consistency you prefer. Serve with stewed rhubarb and fresh strawberries.
- Category: Dessert
- Cuisine: Italian