Rhubarb varies in sweetness depending on whether it is garden-grown or hothouse-forced. Hothouse rhubarb is usually sweeter, but garden rhubarb has more taste. Always sweeten rhubarb to taste. This very simple dessert is ideal after a rich meal.
- 1 lb rhubarb, cut in 2-inch lengths
- ½ cup brown sugar
- 2 tablespoons water
- 1 tablespoon grated orange rind
- ½ cup mascarpone cheese
- ½ cup whipping cream
Combine rhubarb, sugar, water and grated orange rind in a pot. Cook together over low heat until rhubarb softens, about 10 minutes. Cool and strain the liquid. Reserve liquid and rhubarb separately.
Place rhubarb and ¼ cup reserved juice in a food processor or blender and puree until smooth. Add mascarpone and combine together.
Whip the cream until it holds its shape. Gently stir into the rhubarb puree. Spoon into glass dishes and chill.
Take remaining liquid and reduce for 2 to 3 minutes or until thick. Spoon over rhubarb cream. Serves 4.