Rhubarb on mascarpone cream

Name: Rhubarb on mascarpone cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400-500 g Rhubarb; 1 tablespoon (7 g) Cornstarch; 200 ml red currant or grape juice; 2 heaped Tbsp Sugar; 150 g Mascarpone (Italian double cream cheese); 300 g Skimmed milk yoghurt; 2 packages Bourbon vanilla sugar; 7-10 Tbsp Lemon slices, balm and wafer rolls

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400-500 g Rhubarb
1 tablespoon (7 g) Cornstarch
200 ml red currant or grape juice
2 heaped Tbsp Sugar
150 g Mascarpone (Italian double cream cheese)
300 g Skimmed milk yoghurt
2 packages Bourbon vanilla sugar
7-10 Tbsp Lemon slices, balm and wafer rolls

Directions

1
Clean the rhubarb (peel if necessary), wash and cut into small pieces. Stir starch and some juice until smooth. Boil up the rest of the juice. Cover the rhubarb and steam for about 5 minutes
2
2. stir in starch, bring to the boil again. Season rhubarb with approx. 1 tbsp. sugar. Cool down
3
Stir mascarpone and yoghurt until smooth. Season to taste with approx. 1 tbsp. sugar and vanilla sugar. Arrange the vanilla cream in dessert bowls and spread rhubarb on top. Decorate with lemon slices, lemon balm and wafer rolls if desired.
4
You can also easily make real vanilla sugar yourself: put the incised vanilla pod in a screw-cap jar with sugar. If you only use the pulp, use scraped out pod. Leave to stand for approx. 2 days
5
You can replace mascarpone with cream curd or double cream cream cheese