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- 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.
- 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.
- 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
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