This time we are bringing the tart rhubarb taste together with sweet mango and spice it up a bit in a rhubarb-mango dessert.
150 g rhubarb, peeled and sliced
1 dl water
25 g brown sugar
1 large ripe mango
a piece of cinnamon stick (ca 4 cm)
5-6 cardamom, crushed open
1 dl cream with 28-35% fat content
In a small pan bring the water to boil, add sugar and spices and boil for a few minutes into a syrup.
Add the sliced rhubarb and cook for 3 minutes.
Remove from heat and let cool.
Remove the cinnamon sticks and cardamom seeds.
Peel and cut the mango. Leave a slice for decoration for later.
Place the pieces into a food processor.
Add the cooled down rhubarb to mango and pulse into a thick puree.
Whip the cream until hard.
Serve in dessert bowls either with whipped cream on top ....
.....or combine the whipped cream with the fruit mixture and decorate with small cubes of mango. For an extra kick sprinkle a tiny bit of cayenne pepper on top or a crushed biscuit for texture variation.