"Recipe:
400 g Rhubarb
5 tbsp Sugar
250 g Mascarpone
1 dl Heavy Cream
1 Vanilla Bean
1 tbsp Powdered Sugar
2 handfuls Biscotti
1. Cut the rhubarb into pieces and cook together with sugar until thickened. Remove from heat and cool.
2. Whip the mascarpone together with vanilla and powdered sugar
3. Whip the heavy cream and fold into mascarpone. Place in the fridge to keep cool.
4. Crunch the Biscotti and layer together with rhubarb and mascarpone into 4-6 glasses/jars. Serve Chilled!
"
400 g Rhubarb
5 tbsp Sugar
250 g Mascarpone
1 dl Heavy Cream
1 Vanilla Bean
1 tbsp Powdered Sugar
2 handfuls Biscotti
1. Cut the rhubarb into pieces and cook together with sugar until thickened. Remove from heat and cool.
2. Whip the mascarpone together with vanilla and powdered sugar
3. Whip the heavy cream and fold into mascarpone. Place in the fridge to keep cool.
4. Crunch the Biscotti and layer together with rhubarb and mascarpone into 4-6 glasses/jars. Serve Chilled!
"