Recipe Rhubarb Ripple Mascarpone Tart

Creamy mascarpone cheese combines with Ontario rhubarb in a smooth, mouthwatering dessert. The rhubarb is cooked to a pink sauce, then blended with cheese and sour cream to form a crisp, cookie-like crust. (Or, if you prefer, stir the rhubarb sauce into the cheese mixture for a nice, even, pink effect.)

8 servings

INGRÉDIENTS3-1/2 cups (875 ml) chopped Ontario rhubarb, cut into 1-inch (2.5 cm) pieces
3/4 cup (175 ml) granulated sugar
2 tsp. tbsp (25 ml) cornstarch
1-1/4 cup (300 ml) all-purpose flour
3 tbsp (45 ml) icing sugar
2/3 cup (150 ml) cold butter, cut into cubes
1 cup (250 ml) Ontario mascarpone cheese
1/2 cup (125 ml) sour cream
1/4 tsp (1 ml) grated lemon zest

PRÉPARATION

1. In a large saucepan, combine the rhubarb, 125 ml (1/2 cup) of the sugar, and the cornstarch; cook over low heat, stirring until the sugar dissolves.
2. Cover and cook until the rhubarb is tender, stirring occasionally.
3. Cool and refrigerate.
4. In a large bowl, combine the flour and icing sugar; rub in the butter until crumbly.
5. Press evenly into a 23 cm (9-inch) tart pan with a removable bottom. Prick the pastry with a fork.
6. Bake at 180°C (350°F) for 18 to 20 minutes or until lightly browned; cool.
7. In a large bowl, combine the mascarpone, crème fraîche, remaining sugar, and lemon zest; pour into the tart shell alternating with half of the rhubarb sauce; stir gently with a knife to create a rippled effect.
8. Chill for 1 hour or until set.
9. To serve, drizzle with the reserved rhubarb sauce.