Mountain King Christmas Tree Manual

Rhubarb (8 people)

• 2 jars of rhubarb (about 800g) 1 packet of biscuits
  Reims (save 2 for garnish) 250 g mascarpone
  
  3 eggs
  A little sugar

-do the day before. Crumble the cookies coarsely
Reims in a dish in the fridge.
Put rhubarb on top.
Separate yolks from whites.
Mix the mascarpone with the sugar and 3 egg yolks.
Beat the egg whites until stiff then add mascarpone mixture gently-sugar-egg yolks.
Spread this mixture over the rhubarb.
Put in refrigerator.
The next day when serving, crumble finely 2 biscuits of Reims.

recipe sent by Anne-Sophie