For those wondering what to do with Rhubarb:
about 20-30 sponge finger biscuits
2 cupfuls of sweet stewed rhubarb, cooled (I used 7 or 8 small stalks, it was just right)
about a cup of apple juice with added brandy/ or alternatively, sweet cider
2 tubs of marscapone cheese
Vanilla
4 eggs
100g sugar
Make the cream: beat the cheese well with the sugar, vanilla and egg yolks, until smooth and creamy. Beat the egg whites until stiff then fold them gently into the cheese mix.
In the shallow dish, roll the biscuits one by one in the apple juice and line the bottom of the mould. Add half the rhubarb and spread flat.
Add a layer of cream.
Repeat the layers (whether you get 2 or 3 layers of each depends on the size of the bowl). Finish with a layer of the cream and chill for at least 3 hours before serving. Before serving, sprinkle with a dusting of bitter cocoa.
Delicious! It beats a crumble, and it looks quite elegant!
