Preparation

Trim and wash rhubarb. Peel and cut into 5 cm pieces.
Place the honey and 2 tablespoons of water in a saucepan over medium heat. Add the rhubarb and cook for 2-3 minutes or until starting to soften, stirring occasionally. Cook for 6-8 minutes or until rhubarb is just soft. Add the strawberry and gently stir to combine. Cook for 1-2 minutes or until strawberries are just soft. Transfer to a bowl and stand for 1-2 hours or until cooled.
Spoon 1 tablespoon of the rhubarb and strawberry mixture into 6 glasses.
Whisk together the mascarpone and lemon rind until smooth. Add three-quarters of the remaining stewed rhubarb mixture (do not mix), then the whipped cream.
Using a table knife, swirl the mixture together, then spoon or pipe it into the glasses. Top with remaining rhubarb mixture. Serve.

Ingredients

  • 600 g rhubarb, approximately
  • 90 g (¼ cup) honey
  • 200 g strawberries, hulled, sliced
  • 1 cup mascarpone
  • 1 tbsp finely grated lemon rind
  • 2 cups whipped cream