Total Time
40mins
Prep 30 mins
Cook 10 mins

This is delicious and oh so English. Time does not include chilling time.

Ingredients Nutrition

Directions

  1. Wash and trim Rhubarb.
  2. Cut into 1-inch chunks.
  3. Put in a sauce pan with water, sugar and lemon zest.
  4. Cover and cook till pulpy, about 10 minute.
  5. Strain through a sieve and reserve juices for Lemonade.
  6. Allow pulp to cool down.
  7. Add icing sugar to Mascarpone and whisk together.
  8. Gently fold in creme fraiche and 1/2 the Rhubarb.
  9. Put remaining rhubarb in dessert glasses and spoon fool mixture on top.
  10. Chill 3 hours in fridge.
  11. Serve with chocolate shavings on top.
  12. Rhubarb Lemonade:.
  13. Pass the juice trough a fine sieve and add the lemon juice. Taste add more sugar if necessary.
  14. Add the sweet wine if using.
  15. Chill.
  16. Serve in chilled glasses with Fool.

Reviews

(1)
Most Helpful

Sorry Connie to give such a low rating, but this just did NOT appeal to my family--and we're ALL Rhubarb Lovers (with capital letters!). On the other hand I LOVED the Rhubarb Lemonade (no one else cared for it though). It's just kind of boring. As I was thinking about it later, maybe to add some lemon juice or flavoring to the mascarpone/fraiche mixture to give it a bit of a kick. I feel bad to give it such a low rating, but this really does reflect our true opinion of the recipe.

Debber June 01, 2007

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