Rhubarb and Mascarpone Cream

This delightful dessert combines the tartness of rhubarb with the creamy richness of mascarpone cheese.

Ingredients - Serves 6

In a saucepan, combine the rhubarb, sugar, and water. Cook over medium heat until the rhubarb is soft and the mixture has thickened, about 15 minutes. Remove from heat and let cool.
In a mixing bowl, beat the mascarpone cheese, heavy cream, and vanilla extract until smooth and creamy.
In serving glasses or bowls, layer the rhubarb compote and mascarpone cream. Repeat the layers until all the ingredients are used, ending with a layer of mascarpone cream.
Sprinkle graham cracker crumbs on top of each serving.
Refrigerate for at least 2 hours to allow the flavors to meld.
Garnish with fresh mint leaves before serving.