Rhubarb Strawberry Dessert

Ingredients

• 300 g rhubarb
• 250 g mascarpone
• 1 vanilla bean (pulp)
• 100 g sugar
• 200 ml whipping cream (at least 30% fat)
• 2 tbsp brown sugar
• 40 ml strawberry liqueur
• 100 g strawberries (with flowers)

Instructions

1. 1.

   Wash the rhubarb, trim the ends, remove any fibers if needed, and cut into very small cubes. For the cream, whisk mascarpone with vanilla pulp and sugar until smooth. Beat the whipping cream stiff, fold in half of the rhubarb cubes, and refrigerate.

2. 2.

   Heat 2 tbsp brown sugar with the remaining rhubarb in a saucepan while stirring, deglaze with strawberry liqueur, and simmer for 2–4 minutes. Transfer to a bowl and let cool slightly.