Ingredients
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2 1/2 cups rhubarb
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1 cup sugar
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2 whole cloves
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1/2 cup heavy cream
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1 (8 oz) tub mascarpone cheese
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1 orange
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12 ladyfingers
Steps
1
Trim the ends of the rhubarb and peel away the woody skins. Cut into ½-inch pieces. Set aside 1 tbsp of sugar. Put the rhubarb, sugar, ½ cup water and cloves in a saucepan and bring to a boil. Let boil for 5 min. and reduce to a simmer on medium heat for 12-15 min. or until liquid is reduced and rhubarb begins to caramelize. Pour through a sieve and collect the juice (discard the cloves). Leave the rhubarb and the juice to cool.
2
Meanwhile, whip the cream with the remaining 1 tbsp sugar until soft peaks form, and then whip in the mascarpone. Zest the orange. Tear the ladyfingers into pieces and divide among 4 dessert bowls. Sprinkle ladyfingers with rhubarb syrup and top with mascarpone and stewed rhubarb. Garnish with the orange zest.
Comments
Variations:
Instead of whole cloves, you can add star anise or a split vanilla bean to the poaching liquid.