Serves: 4
INGREDIENTS
- 3 ribs rhubarb, washed and cut into 1 inch cubes
- 1 cup sugar, divided
- 1/2 pound mascarpone
- 4 sprigs mint
DIRECTIONS
- In a heavy pan, heat rhubarb and 3/4 cups sugar over a medium flame for 20-25 minutes, stirring occasionally.
- Take the mixture out of the pan and place in a mixing bowl. Blend with an immersion blender on medium for 20-30 seconds, or until blended and chunky.
- Place the mascarpone in a bowl and add 1/4 cup sugar. Mix well.
- Divide the mascarpone evenly into four serving bowls. Make a well with the back of your spoon. Fill each well with the compote and garnish with a sprig of mint. Dig in!
