Swirly Temples

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 1 hr 20 min
  • Cook: 25 min
  • Yield: about 16
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1/4 cup plus 3 tablespoons granulated sugar

2 tablespoons honey

Pinch of salt

2 cups chopped fresh or frozen rhubarb, thawed if frozen

1/2 cup heavy cream

3 tablespoons mascarpone cheese or clotted cream, at room temperature

2 tablespoons confectioners' sugar

8 slices pound cake or 8 crumpets

Strawberry preserves, for spreading


  1. Bring the granulated sugar, honey, salt and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Transfer 1 1/2 tablespoons of the syrup to a small bowl; set aside. Add the rhubarb to the remaining syrup; cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens, 15 to 20 minutes. Let cool slightly, then transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate until cold, at least 1 hour.
  2. Beat the heavy cream, mascarpone and confectioners' sugar with a mixer on medium-high speed until stiff peaks form. Fold one-third of the cream mixture into the rhubarb mixture until just combined, then fold in the rest. Cover and refrigerate until cold, about 1 hour.
  3. Meanwhile, preheat the oven to 375 degrees F. Use a 2-inch-round cookie cutter to cut circles from the pound cake slices. Transfer to a baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately brush the cake rounds with the reserved syrup; let cool completely on the baking sheet.
  4. Spread a layer of strawberry preserves on the cake rounds. Transfer the rhubarb cream to a piping bag fitted with a large star tip. Pipe the cream onto the cakes.
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