Rhubarb, Mascarpone and Vanilla Bean Jaffle
Delight yourself with this extremely easy recipe.
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Ready Time
15 mins
15 mins
Preparation
8 mins
8 mins
Cooking
7 mins
7 mins
Serves
4
15 mins
Ready Time
Ready Time
8 mins
Preparation
Preparation
7 mins
Cooking
Cooking
4
Serves
Serves
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
- 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.
- Preheat jaffle maker until green light switches on.
- Butter one side of each slice and place brioche, buttered side down.
- Mix cooled rhubarb through mascarpone and spread evenly over 4 slices. Cover with remaining brioche, making sure the buttered side is facing up.
- Place into jaffle maker, close lid and cook 3 minutes or until brioche is golden and crisp. Repeat with remaining jaffles.
- Serve immediately with an extra dollop mascarpone and fresh rhubarb.
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