- Advertisement -
Ingredients
- 8 stalks rhubarb
- 3 tablespoons brown sugar
- sweet short pastry
- 750g mascarpone
- 3 eggs, separated
- ¾ cup sugar
- ¾ cup cream
- juice of 2 lemons
Method
Preheat oven to 180 C. Chop the rhubarb into 3 cm chunks and place in a pan with
the brown sugar. Gently sweat over a low heat until the rhubarb softens.
Line a 22cm flan tin with pastry and refrigerate for 15 minutes. Beat the
mascarpone, icing sugar and egg yolks until smooth. Beat the egg whites
until soft and then fold into the mascarpone. Gently stir in cream and lemon
juice. Drain rhubarb and cover pastry base, pour over creamy mixture and
bake for 40-45 minutes until filling is just set.
