Rhubarb and Raspberry Cream.
This cool and refreshing summery dessert is extraordinarily special as the rhubarb was freshly picked from the garden. I am such a hopeless gardener but the rhubarb doesn't seem to need much attention and can survive without my poor input.
Equipment:
8x250ml capacity glasses.
Biscuit Base and Topping.
In a food processor, put in,
-300g ginger biscuits, pulse to fine crumbs.
Spoon into a large heatproof bowl.
(Reserve 60g of biscuit crumbs), add
-120g melted butter.
Stir to combine.
Spoon into the prepared glasses.
Refrigerate until needed.
Rhubarb.
In a large saucepan, put in
-500g rhubarb, cut into 2cm chunks,
-1tbsp water,
-1tsp ground ginger,
-100g caster sugar.
Leave to cook, stirring occasionally, on low- medium heat until softened.
Leave to cool completely.
The Raspberry.
In a large saucepan, put in
-300g frozen raspberries,
-2tbsp caster sugar,
-1tbsp water.
Leave to cook, stirring occasionally, on low- medium heat until softened.
Leave to cool completely.
For the cream.
Use an electric mixer to beat,
-600ml double cream,
-2x250g mascarpone cheese,
-4tbsp icing sugar,
-1tsp vanilla bean paste.
Beat until the cream just holds its shape.
Refrigerate until needed.
To assemble.
Spoon the cooled rhubarb into the glasses.
Spoon on the vanilla cream.
Spoon on the raspberry sauce.
Top with the reserved crumbs.
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