Rhubarb Mascarpone Terrine

(*) Terrine or pie dish (quiche dish) 16 cm long, enough for 6 people.

Peel the rhubarb (1) and cut into small cubes. Place in a frying pan with sugar (1) and grenadine syrup (1), bring to the boil and cook over a low heat with the lid on until just tender. Set aside three tablespoons, drain remaining rhubarb into a sieve and drain. Grind in a hand mixer or with a hand blender. Cool.

Soak gelatin in enough cold water to collapse. Form dripping wet into a small pan and let it melt on a low fire. Stir into the rhubarb puree.

Stir mascarpone, egg yolks and powdered sugar to a thick cream. Stir in rhubarb puree and diced rhubarb set aside.

Whip the cream until stiff and fold into the cream.

Rinse the dish with cold water and cover with cling film. Pour in the cream. Leave the terrine to cool for at least three hours.

Shortly before serving, remove the peel from the rhubarb (2) and cut into fine strips four to five cm long. Put in a frying pan with grenadine syrup (2) and sugar (2), bring to a boil and make two min. Remove from heat and steep for fifteen min.

To serve, turn the terrine out of the mold, cut into slices and arrange with the rhubarb strips.

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