500g Tinned or fresh poached rhubarb
250g mascarpone cheese
175mls Double cream
3 Heaped Tablsp lemon curd
8 Amoretti biscuits
If using tinned rhubarb drain and cut the pieces in half. If using poached rhubarb cut into small pieces about ½ long.
Arrange in the bottom of 4 pretty glasses.
Mix together the mascarpone cheese and lemon curd.
Lightly whip the cream until just thickening and fold into the mascarpone mix
Spoon carefully on top of the rhubarb.
Crumble the amoretti biscuits and sprinkle on the top of each glass.
N.B. This quick and delicious dessert can be made using other fruit as a base, try black cherries or raspberries!