Rhubarb Charlotte

Instructions

• Combine 450 g rhubarb with 1 cup sugar and ¼ cup water in a medium saucepan set over medium. Simmer, stirring often, until rhubarb starts to break down, about 5 min. Remove from heat and strain mixture through a sieve into a medium bowl. Place rhubarb in another medium bowl. Let syrup and rhubarb cool completely, about 10 min.

• Meanwhile, whisk cream with remaining 1/3 cup sugar in a large bowl until soft peaks form. Whisk in mascarpone to medium peaks. Set aside.

• Finely mist the inside of a 7-in. charlotte mould with water, then line with plastic wrap. (The water will help the plastic stick to the mould.)

• Lightly dip ladyfingers, one at a time, in cooled rhubarb syrup, then arrange vertically along the inside wall of the mould, curved side facing out. Continue until you have a complete border of ladyfingers. Line bottom of mould with lightly dipped ladyfingers, trimming to fit.

• Spread one-third of whipped mascarpone evenly over bottom layer of ladyfingers. Spread half of cooked rhubarb evenly overtop. Cover with another layer of lightly dipped ladyfingers. Repeat with another layer of whipped mascarpone, cooked rhubarb and ladyfingers. (Refrigerate remaining whipped mascarpone for serving.) Cover top of mould with plastic wrap, then a large plate to weigh it down. Refrigerate for 4 hrs or overnight.

• Strain remaining syrup (if required), then pour into a small saucepan. Bring to a boil over medium, then remove from heat and add remaining 50 g rhubarb. Set aside to steep until cooled completely. Separate rhubarb and syrup and refrigerate both, reserving syrup for another use.

• To serve, remove plate and plastic from charlotte. Place plate upside-down on top of mould, then flip mould over. Carefully unmould. Peel off remaining plastic. Top with reserved cream and steeped rhubarb.