Rhubarb Cream Pies

Ingredients:

• 1/4 cup + 3 tablespoons sugar
• 2 tablespoons of honey
• A pinch of salt
• 2 cups chopped fresh or frozen rhubarb, thawed
• 0.5 cups heavy cream
• 3 tablespoons mascarpone cheese or clotted cream, room temperature
• 2 tablespoons powdered sugar
• 8 slices pound cake or 8 sweet flatbreads
• Strawberry jam

Preparation:

1. In a small saucepan, combine the sugar, honey, salt, and 2 tablespoons of water and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves. Pour 1.5 tablespoons of the syrup into a small bowl. Add the rhubarb to the saucepan with the remaining syrup; cook, stirring occasionally, until the rhubarb softens and the mixture thickens, 15-20 minutes. Cool slightly, then transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate for at least 1 hour.
2. Beat the cream, mascarpone, and powdered sugar with a mixer on medium speed until stiff peaks form. Fold 1/3 of the cream mixture into the rhubarb mixture, then fold in the remaining cream mixture. Cover and refrigerate for at least 1 hour.
3. Meanwhile, preheat the oven to 190°C (375°F). Using a 5cm (2-inch) round cookie cutter, cut out circles from the cake slices. Transfer to a baking sheet and bake briefly for 5 minutes. Remove from the oven and immediately brush with the reserved syrup; let cool completely on the baking sheet.
4. Spread a layer of strawberry jam on the cake layers. Transfer the rhubarb cream to a pastry bag fitted with a large star tip. Pipe the cream onto the cake layers.