Creamy Rhubarb Tart
Your new favorite rhubarb dessert recipe (though, we'll still happily eat pie) is this stunning rhubarb tart. A creamy mascarpone filling drizzled with a vanilla sauce cuts the tartness of rhubarb.
If you don't have a 9x9-inch tart pan, use a 9-inch round tart pan with removable bottom.
If you don't want to arrange the rhubarb, cut into 1/2-inch slices. Cook rhubarb slices 4 minutes in the syrup before removing with slotted spoon. To serve, spoon the rhubarb over the filling.