I believe that rhubarb season is nearing its end (they are certainly starting to look a little sad at my food co-op), so I wanted to get in at least one more rhubarb recipe before time runs out. This invention of mine came out of a desire to make rhubarb semifreddo and then getting too lazy to temper eggs, mix things for long periods of times, and such. I think the result was pretty awesome.
Mascarpone is not only great because it is delicious, but also because it stabilizes whipped cream. That’s right – if you can hold back from eating all of this whipped cream at once, you can continue enjoying this stuff for DAYS. Man, I am smart.
Anyway, here we go:
Rhubarb Mascarpone Whipped Cream
1/2 pound rhubarb
1/3 cup granulated sugar
2/3 cup heavy whipping cream
1/2 cup mascarpone
1 teaspoon vanilla
First, make the rhubarb sauce. Combine sugar and rhubarb in heavy bottomed sauce pan and bring to boil over medium-high heat. Then reduce to simmer until the rhubarb breaks up easily into a sauce (~15 minutes). Let cool to room temperature.
Rhubarb sauce
In a large bowl, beat the heavy whipping cream until it starts slightly thicken. Then add the mascarpone and vanilla and continue beating until the whipped cream is the consistency you desire. Fold in the rhubarb sauce. Enjoy! Whether with or spoon, on top of a cake, on top of ice cream, with strawberries, or if you’re feeling random….with mini chocolate babka (so good).
