Rhubarb, Mascarpone and Vanilla Bean Jaffle

Ingredients

• 400g fresh rhubarb, stalks trimmed
• 2 tablespoons raw sugar
• 1 vanilla bean, split lengthways
• 1⁄3 cup water
• 100g mascarpone
• Softened butter
• 8 thick slices brioche 

Method

1. Cut rhubarb into 2cm pieces and place into a saucepan with sugar, vanilla and water. Bring to the simmer and cook 5 minutes or until tender. Drain off excess juice through a fine sieve and discard vanilla bean. Cool mixture completely.
2. Preheat jaffle maker until green light switches on.
3. Butter one side of each slice and place brioche, buttered side down.
4. Mix cooled rhubarb through mascarpone and spread evenly over 4 slices. Cover with remaining brioche, making sure the buttered side is facing up.
5. Place into jaffle maker, close lid and cook 3 minutes or until brioche is golden and crisp. Repeat with remaining jaffles.
6. Serve immediately with an extra dollop mascarpone and fresh rhubarb.