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Rhubarb crumbles with lemon mascarpone
Rhubarb crumbles with lemon mascarpone
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Prep Time:
20 minutes
Cook Time:
29 minutes
Total Time:
49 minutes
Exciting and vibrant dessert worth shouting about!
Ingredients:
  • 10g butter
  • 1 packham pear, cored, peeled, chopped
  • 1 bunch (15 stalks) rhubarb, trimmed, cut into 3cm pieces
  • 53.75 gm caster sugar
  • 250.00 ml frozen mixed berries
  • 82.50 ml plain flour
  • 70.95 gm caster sugar
  • 6 gingernut biscuits, crushed
  • 50g butter, chilled, chopped
  • 1/2 x 250g tub mascarpone cheese
  • 12.00 gm icing sugar
  • 10.60 gm lemon juice
  • 1 tsp finely grated lemon rind
Instructions:
  • Preheat oven to 190°C/170°C fan-forced. Lightly grease four 1 cup-capacity ovenproof dishes. In a saucepan over medium heat, melt butter and cook pear for 3 minutes until softened. Add rhubarb and sugar, then cook for another 6 minutes until rhubarb is tender. Stir in berries and divide mixture among the prepared dishes.
  • Prepare topping by combining flour, sugar, biscuits, and butter in a bowl. Use your fingertips to blend the butter into the flour mixture until it resembles coarse breadcrumbs.
  • Evenly distribute topping among dishes, transfer to a baking tray, and bake for 15-20 minutes until golden. Let cool for 5 minutes before serving.
  • Prepare the mascarpone by combining it with sugar, lemon juice, and lemon rind in a bowl. Mix until smooth.
  • Top the crumbles with a dollop of lemon mascarpone for a delightful finishing touch.

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