1. Put the rhubarb, ginger, sugar, wine and lemon juice in a saucepan and bring to the boil over a medium-high heat. Reduce to a low heat and simmer for 4-5 minutes until the rhubarb has softened. Remove from the heat and set aside to cool.
2. In a bowl, whisk the Mascarpone, double cream and icing sugar together until they form soft peaks. Fold in a few tablespoons of the cooled rhubarb.
3. Layer the remaining rhubarb and the Mascarpone mixture into four serving bowls or glasses. Place in the fridge until ready to serve.

Per Serving: 454kcals, 31.7g fat (19.7g saturated), 37.5g carbs, 30.7g sugars, 5.4g protein, 1.9g fibre, 0.055g sodium