Place the rhubarb in a saucepan with the honey. Cook gently for 20 minutes until it becomes a soft pulp. Leave to cool.
Reserve 4 dsp of the pulp. Beat the mascarpone in a bowl until smooth and loose, then stir in the rest of the rhubarb. Do not overstir; the mixture should have a marbled effect.
Whip the cream to soft peaks, then fold into the rhubarb mix.
Serve in glasses with the reserved rhubarb pulp on top. This fool goes really well with a ginger biscuit or a small piece of parkin.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 170 (65%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 63mg||19 %|
|Sodium 131.1mg||5 %|
|Potassium 361.4mg||10 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 20.1g|
|Protein 3.5g||5 %|
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Calories per serving: 261
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