- 1 pint strawberries
- 1 pound rhubarb (stalks only), cut into ½-inch pieces
- 1 cup natural cane sugar
- Juice from one orange
- ¼ cup mascarpone cheese, room temperature
- ½ cup whipping cream
- 2 tablespoons powdered sugar
- 1 vanilla bean, split, with seeds scraped
- Zest from one orange
- Sliced almonds
- Fresh mint
Combine strawberries, rhubarb, sugar and orange juice in a medium saucepan, bring to a boil and then simmer for 10 minutes. Bring to room temperature.
Combine the mascarpone, whipping cream, powdered sugar, vanilla bean seeds and orange zest in an electric mixer. Whip the mixture until it has soft peaks, 1-2 minutes.
In a trifle dish or other clear bowl alternate the strawberry and rhubarb compote with the mascarpone cream and garnish with almond slices and mint. Serve immediately.