400g fresh rhubarb, chopped
3 tbsp sugar, plus extra to personal taste
7 strawberries, hulled and sliced
12 Bisconova Saliardi lady fingers
100ml dessert wine or Marsala
250g white chocolate, 200g chopped, 50g grated (I use more!!)
500ml double cream
Sugar sprinkles to decorate
- Put the chopped chocolate in a bowl. Bring the cream to the boil: pour over the chocolate. Leave for a few minutes, then stir until smooth. Cool for 2-3 hours.
- Poach the rhubarb with the sugar in 2tbsp water for about 10mins. until it is soft and produced plenty of juice. Remove from the heat; add extra sugar to taste if needed. Add the strawberries. Cool.
- Arrange the lady fingers in the bottom of a large bowl. Pour over the wine, then the cooled rhubarb; place in the fridge for about 3 hours.
- Whip the white chocolate mixture until thick and creamy; spoon over the rhubarb. Put back in the fridge.
To serve, sprinkle with the grated white chocolate and sugar sprinkles
Wishing you all a very Happy Easter, from The Tidy Cook