less than 30 mins
less than 10 mins
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Place two shortbread biscuits on a plate.
For the filling, in a small bowl, mix together the mascarpone, icing sugar and nuts.
Spoon a quarter of the mixture on top of each biscuit and top with another biscuit.
Repeat step 3, finishing with another shortbread biscuit. Chill the shortbread stacks in the fridge for ten minutes.
For the rhubarb sauce, place the orange juice and sugar in a small saucepan and heat gently, stirring until the sugar has dissolved.
Add the rhubarb to the saucepan and simmer for 6-8 minutes, or until the rhubarb is soft.
Add the chopped orange to the saucepan and heat for two minutes.
Stir in the mint.
To serve, place the shortbread stacks onto two serving plates and drizzle over the rhubarb sauce.