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)
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.
