Rhubarb & Mascarpone
To cook rhubarb, place into a pot an add water (about 1/4 cup, or enough to cook the rhubarb), add sugar (up to 25% of the weight of the rhubarb, you can add none, but the sugar can assist with the taste). Cook for a further 5 - 10 mins once the water has started to boil, or once the rhubarb is soft. Put aside to cool. Any unused rhubarb can be keep in the fridge for up to a week.
To prepare slices, just layer the mascarpone onto each CORN THINS slice, then spoon on rhubarb. So simple & easy....& delicious.
3 CORN THINS slices
Bunch of Rhubarb (cut into 2.5cm slices)
Raw sugar (up to 25% of the weight of the rhubarb)
2 Tbs of Mascarpone (for a lower fat option, or if you want for breakfast, use creamed cheese)
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
