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Ingredients Jump to Instructions ↓

  1. 1 pre-baked

  2. 25cm cookie shell

  3. 1 punnet strawberry topped and halved

  4. 500 g rhubarbs

  5. 125 ml marscapone

  6. 125 ml creme fraiche or sour cream

  7. 3 tablespoons icing sugar more to taste

Instructions Jump to Ingredients ↑

  1. Put the rhubarb in a saucepan with the sugar and 2 tablespoons water.

  2. Cook until soft and thick, about 10 minutes.

  3. Combine the Mascarpone and sour cream with icing sugar, to taste.

  4. Spread in the bottom of the pre-baked shell.

  5. Spread over the rhubarb.

  6. Arrange the berries in concentric rings on top.

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