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Ingredients
- about 200g caster sugar
- 4 stems Rhubarb, trimmed and finely sliced
- 200 g Mascarpone
- 1 Lemon, zest of 1 lemon, plus juice of ½
- 2 tbsp toasted Pine kernels
- 4-5 biscotti, cut into chunks
Method
1. Mix equal amounts of water and sugar in a pan and boil until the sugar has dissolved – this liquid is called sugar syrup.2. Poach the rhubarb match sticks in the syrup for 5 minutes, or until tender.
3. Once the rhubarb is softened, drain and mix together with the mascarpone in a bowl. Add lemon zest, retaining a little for decoration. Mix and drizzle in lemon juice to taste. Add most of the pine nuts and stir to combine.
4. Serve in a glass bowl with the reserved lemon zest and any remaining pine nuts sprinkled over the top. Serve the biscotti on the side.
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