- 600 g (21.2oz) bunch rhubarb
- 200 g (7.1oz) sugar
- 200 g (7.1oz) strawberries
- 100 ml (3.5fl oz) prosecco
- 4 sponge finger buscuits
- 200 g (7.1oz) mascarpone cheese
- 1 orange, finely grated zest only
- 1 tbsp icing sugar
- 200 ml (7fl oz) double cream
- 100 g (3.5oz) caster sugar
- 1 lemon, rind only cut in long strips
- 50 g (1.8oz) shelled pistachio nuts
DirectionsFirst make the pistachio-lemon praline: put the sugar in a small saucepan with the lemon rind and a tablespoon of water.
Simmer over low heat until the sugar has melted and turned a light golden colour.
Stir in the pistachios and immediately spread the mixture on a large sheet of baking parchment.
Leave to cool.
Break the praline into pieces and pulse in a food processor to get a fine crisp crumb.
Chop the rhubarb into pieces about 2cm/_in long and put these in a saucepan with 160g/5 1/2oz of the sugar.
Simmer for 8-10 minutes, until the rhubarb is soft.
Check the sweetness andadjust with a little more sugar if necessary.
Slice the strawberries thinly into a bowl and add the prosecco and the remaining sugar.
Make the orange mascarpone: soften the mascarpone with a spoon and stir in the orange zest and juice and the icing sugar.
Whisk the cream to soft peaks, then fold it into the mascarpone.
Place a spoon of rhubarb in each martini glass.
Break the biscuits in half and place a layer in the glass.
Top this with some strawberries.
Pipe the orange mascarpone over the strawberries and sprinkle some praline on top.
Serve at room temperature.