Rhubarb Tiramisu Recipe

Start by cutting the cleaned rhubarb into small pieces, ensuring you do not include any leaves as they are toxic. Place rhubarb, sugar, and lemon juice in a saucepan and heat until the rhubarb begins to break down and the liquid bubbles. Reduce heat to a simmer, stirring and mashing occasionally for 10-12 minutes until thickened.

Mix cornstarch and water in a small cup, then stir the mixture into the compote. Continue stirring for 1 minute as it thickens. Transfer the compote to a shallow bowl, cover with plastic wrap, and refrigerate until cooled to room temperature or colder, about 1 hour.

In a small saucepan, combine sugar, water, and rhubarb pieces. Bring to a boil over high heat, then reduce to a simmer for 3 minutes. Remove from heat, stir in vanilla bean paste, and let sit for 10 minutes. Strain syrup through a fine mesh sieve to remove rhubarb pieces and cool to room temperature.

In a heatproof mixing bowl, whisk sugar, egg yolks, and vanilla paste until light and fluffy, about 1-2 minutes. Place the bowl over simmering water to create a double boiler, whisking constantly for 5 minutes until thickened and sugar is mostly dissolved. Remove from heat and dry the bowl.

Add mascarpone cheese to the egg yolk mixture and whisk gently until smooth and lump-free.

In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the mascarpone mixture using a rubber spatula to combine evenly.

Using a serving dish approximately 27×20 cm (8×10.5 inch) or similar size, dip each ladyfinger twice on each side into the cooled rhubarb syrup.

Arrange a layer of soaked ladyfingers in the dish. Spread half of the mascarpone cream evenly over them. Dollop half of the rhubarb compote on top and gently smooth it out. Repeat layers with remaining mascarpone cream and rhubarb compote.

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.

Before serving, optionally add any remaining rhubarb compote on top for extra flavor and presentation. Enjoy your rhubarb tiramisu chilled.