In this simple recipe, rhubarb is cooked until tender and delicious before being layered with sweetened whipped cream and mascarpone and sprinkled with crushed amaretti biscuits.
- 1kg rhubarb
- 200g caster sugar
- Pinch of salt
- 80ml orange juice
- 480ml whipping cream
- 4 tbsp. caster sugar
- 200g mascarpone cheese
- 8 amaretti biscuits
Chop the rhubarb into lengths and cover with cold water. Soak for 20 minutes, drain and cut into 1cm chunks.
Combine the sugar, orange juice and salt in a saucepan. Bring to the boil and stir until the sugar dissolves, then add the rhubarb. Cover, turn heat down to low and simmer for 10 minutes, stirring occasionally. Transfer to a glass bowl and cover, then leave to chill for at least an hour in the fridge.
Whisk whipping cream, mascarpone cheese and caster sugar together until soft peaks form.
Spoon 4 tbsp. of rhubarb into a glass. Top with 4 tbsp. cream. Repeat for 8 glasses, and repeat the layers until you run out, ending on a layer of cream. Crush the biscuits and sprinkle evenly over the fools.
Chill for up to 6 hours before serving.