Rhubarb & rose mascarpone cream osmalieh from The Jewelled Table: Cooking, Eating and Entertaining the Middle Eastern Way (page 248) by Bethany Kehdy

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Notes about this recipe

  • EmilyR on June 09, 2022

    That photo was haunting me since I saw it and finally the seasons and stars aligned so that it's rhubarb season, I have kaitaifi pastry, and mascarpone at the same time. I had an unexpected kitchen altercation, which meant I had to make this over 2 days. At that point my macerated rhubarb wasn't as perky. Also, make sure the rhubarb is thick enough for the filling as it cooks down quickly and you need the syrup instead of mash. I learned the hard way and remade it. Next time I will snake the pastry around for the swooping effect, but the flavors are exquisite and it's such a beautiful, yet simple dessert that will elicit oohs and awes.

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