- 3 sticks rhubarb, cut into 5cm lengths
- 300ml rosé wine
- Using 2016 Waipara Hills pinot Noir Rose
- ½ cup caster sugar
- 200g mascarpone
- 200ml cream
- 8 Savoiardi biscuits, broken into small pieces
- ½ cup toasted pistachio kernels
Preheat oven to 200°C.
Place rhubarb side by side in a shallow ovenproof dish. Add 150ml of the wine and sprinkle over ¼ cup of the sugar. Cook in the oven for 10 minutes or until rhubarb is tender but not collapsing. Remove from the oven and chill.
Beat remaining sugar, mascarpone and cream together until it forms stiff peaks.
Place ¼ of the biscuits in the bottom of each of 4 bowls or glasses. Sprinkle evenly with the remaining wine. Pile mascarpone mixture on top and finish with chilled rhubarb and toasted pistachios.