This may just be my new favourite way to showcase rhubarb in a dessert. It’s so simple and decadent… it’s very easy to make and definitely a crowd pleaser. The secret ingredient, that is very unexpected, is lemongrass. The rhubarb and lemongrass work together so nicely and when paired with a rich and creamy, full-fat topping it is absolute bliss. This recipe comes highly recommended.
1½lb rhubarb (3 cups)
2 tbsp lemongrass puree
100ml water (1/4 cup + 3 tbsp)
2/3 cup sugar
1 cup icing sugar
275ml crème fraîche (preferably organic) or 1 small carton
4 tbsp white chocolate, grated or peeled into shavings
Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/1¼in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down – usually this takes about 10 minutes.
Strain through a sieve, reserving all the juices and allow the rhubarb to cool down.
Whisk the icing sugar into the mascarpone, then gently fold in the crème fraîche.
Divide the rhubarb among six glasses and spoon the fool mixture on top. Allow to set and cool in the fridge. Serve with the chocolate shavings on top.