Rhubarb 'crumble' with sweet mascarpone cream
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the oven to 200C/400F/Gas 6.
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To make the rhubarb crumble, place the rhubarb, caster sugar, vanilla seeds, and hot water into an oven-proof dish. Poach for ten minutes in the oven.
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Remove, sprinkle with the crushed biscuits then bake for three minutes more.
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To make the cream, combine the cream with the mascarpone and icing sugar in a small bowl.
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To serve, place a large spoonful of the rhubarb crumble on a plate with a small scoop of the sweet mascarpone cream on the side.
Ingredients
For the rhubarb
- 2 stalks rhubarb, chopped
- 2 tbsp caster sugar
- 1 vanilla pod, seeds only
- 2 tbsp hot water
- ½ orange, zest only
For the crumble
- 2 stem ginger biscuits, crushed
For the cream
- 25g/1oz mascarpone cheese
- 30ml/1oz double cream, whipped
- 2 tbsp icing sugar
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