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Crema di Mascarpone with Rhubarb and Strawberries

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  • Author: Kathy Bechtel


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.



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


  1. 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.
  2. 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.
  3. Serve rhubarb warm or at room temperature, with a spoonful of ricotta and a bit of sugar sprinkled on top.
  4. 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
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