Rhubarb and banana dessert with mascarpone is a beautifully fruity, fun dessert. The tartness of the rhubarb complements sweet fruit, so the banana can be substituted with any sweet seasonal fruit. If you’re wanting a pink colour to this dessert, choose the pinkest rhubarb you can find. A delicious lunch party pud.
Rhubarb and banana dessert with mascarpone
- 600g rhubarb, cooked
- 120g soft brown sugar
- 20ml preserved ginger, finely chopped
- 4 bananas, sliced
- 2 egg whites, stiffly beaten
- 20ml castor sugar
- 250g mascarpone
- honey and nuts of your choice, to serve
Purée the cooked rhubarb and allow to cool completely.
Place the rhubarb in a mixing bowl and add the sugar, ginger and half of the bananas. Gently mix into a pulp. Fold in the egg whites.
Mix the castor sugar and mascarpone together well.
Divide a little of the rhubarb mixture into 4 glasses and top each one with the mascarpone mixture, and a few of the remaining bananas. Continue to layer until all the mixtures are used. Refrigerate until ready to use.
To serve, drizzle with honey and top with some nuts.