Bring Fresh Flavors To Dessert With This Offering
As the weather warms, the opportunity for barbecues and luncheons increases. If you are asked to bring dessert, you will likely want to get away from the standard cookie/brownie options. We know the struggle, so we would like to offer this recipe for delicious Swirly Temples.
• 2 tablespoons of honey
• ¼ cup plus 3 tablespoons of granulated sugar
• Pinch of salt
• 2 cups of chopped rhubarb (fresh or frozen; thawed if using frozen)
• 2 tablespoons of confectioners’ sugar
• 3 tablespoons of mascarpone cheese
• ½ cup of heavy cream
• 8 slices of pound cake
• Strawberry preserves
Heat a small saucepan over medium heat. In it, simmer 2 tablespoons of water with the honey, granulated sugar, and salt until the sugar dissolves. Reserve one and a half tablespoons of the mixture in a small bowl. Combine the remaining amount in the saucepan with the rhubarb, and cook for about 15 minutes, or until the rhubarb begins to break down.
Let cool, then puree in a blender. Refrigerate for at least one hour.
Preheat your oven to 375 degrees Fahrenheit.
Beat the confectioners’ sugar, mascarpone, and heavy cream on medium high until stiff peaks form. Fold one-third of the mixture into the rhubarb mixture at a time until all is combined.
Cut circles from the pound cake and bake until lightly toasted, about 5 minutes. Brush them with the reserved honey mixture and let cool completely. Spread with the strawberry preserves and top with the rhubarb cream.
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