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.

Serve chilled.

N.B. This quick and delicious dessert can be made using other fruit as a base, try black cherries or raspberries!