Swirly Temples

• 1/4 cup plus 3 tablespoons granulated sugar
• 2 tablespoons honey
• Pinch of salt
• 2 cups chopped fresh or frozen rhubarb, thawed if frozen
• 1/2 cup heavy cream
• 3 tablespoons mascarpone cheese or clotted cream, at room temperature
• 2 tablespoons confectioners' sugar
• 8 slices pound cake or 8 crumpets
• Strawberry preserves, for spreading

1. Bring the granulated sugar, honey, salt and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat.
2. Cook, stirring, until the sugar dissolves.
3. Transfer 1 1/2 tablespoons of the syrup to a small bowl; set aside.
4. Add the rhubarb to the remaining syrup; cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens, 15 to 20 minutes.
5. Let cool slightly, then transfer to a blender and puree until smooth.
6. Transfer to a bowl and refrigerate until cold, at least 1 hour.
7. Beat the heavy cream, mascarpone and confectioners' sugar with a mixer on medium-high speed until stiff peaks form.
8. Fold one-third of the cream mixture into the rhubarb mixture until just combined, then fold in the rest.
9. Cover and refrigerate until cold, about 1 hour.
10. Meanwhile, preheat the oven to 375 degrees F. Use a 2-inch-round cookie cutter to cut circles from the pound cake slices.
11. Transfer to a baking sheet and bake until lightly toasted, about 5 minutes.
12. Remove from the oven and immediately brush the cake rounds with the reserved syrup; let cool completely on the baking sheet.
13. Spread a layer of strawberry preserves on the cake rounds.
14. Transfer the rhubarb cream to a piping bag fitted with a large star tip.
15. Pipe the cream onto the cakes.
16. Photograph by Charles Masters

sugar, honey, salt, frozen rhubarb, heavy cream, mascarpone cheese, sugar, cake, strawberry preserves

Taken from www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-bite-size-cakes-recipe.html (may not work)