cook | rhubarb
By MANDY SINCLAIR
Rhubarb tiramisu
1 bunch rhubarb, trimmed, washed,chopped
¼ cup brown sugar
250g mascarpone
2 tbsp icing sugar
1 tbsp Marsala
finely grated rind and juice of 1 orange
¾ cup cream ,whipped
12 savoiardi biscuits
grated chocolate, to serve
1. Cook rhubarb and brown sugar in a saucepan on low heat, covered, for 15 mins, until very soft. Transfer to a container and refrigerate until cold.
2. Mix together mascarpone, icing sugar, marsala and ornage rind until smooth. Fold through whipped cream.
3. Dip savoiardi biscuits in orange juice, two at a time. Break biscuits in half anf place 2 halves in the base of a serving glass. Top with 2 tbsp of mascarpone mixture, 2 tbsp rhubarb, 2 biscuit halves and 1 tbsp of mascarpone mixture. Repeat with remaining ingredients to make 6. Top each with grated chocolate before serving.
Serves 6
tip ….
Assemble tiramisu ahead of time and refrigerate until ready to serve. Bring to room temperature before serving.
try this ….
The tartness of rhubarb goes beautifully with duck, venison and even offal. Pan fry duck breast or venison. While resting meat, cook finely chopped rhubarb in butter until just beginning to soften. Serve as an accompaniment.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS
