Rhubarb & Mascarpone

Posted July 2019
Recipe Image
Rhubarb & Mascarpone on CORN THINS slices (vegetarian)
Recipe Time
15 mins
Recipe Serves

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)

  • Article By:
    • Madeleine

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