This delicious dessert mixes Yorkshire rhubarb with digestive biscuits, topped with thick mascarpone – perfect to serve to guests this spring.
Preheat the oven to 180C (350F gas mark 4)
Grease and line the base of a 20cm loose-based or spring-form baking tin with baking parchment.
Add the diced rhubarb and 100g of the sugar to the pan and poach gently, stirring occasionally for 5-10 minutes until the rhubarb is tender.
Strain through a sieve and reserve the juice.
Melt the butter and stir in the crushed biscuits; then press the mixture firmly into the tin.
Chill the base while you whisk together the mascarpone, cornflour, eggs and remaining sugar.
Fold in the rhubarb and pour over the biscuit base.
Bake for 40 minutes until set, but still with a slight wobble.
Leave to cool, serve with cream or crème fraiche and reserved juice (optional).
- 175g digestive biscuits, crushed to a fine crumb
- 50g butter
- 500g diced Yorkshire rhubarb
- 175g caster sugar
- 500g mascarpone cheese
- 2 tbsps cornflour
- 3 medium eggs
- Cream or crème fraiche to serve (optional)