I saw the brightly ruby colored rhubarb stalks at a local market and Bozeman and grabbed them because I just couldn’t not. When Ranga and I found the wild mint I knew we had the makings of a perfect dessert. One that was just sweet enough to consider itself dessert but not too sweet and heavy.
Late season rhubarb can get a bit tough so you may want to do a quick poach the rhubarb in a light simple syrup before grilling if you’re not using early season rhubarb.
3 rhubarb stalks, cut into 2 inch pieces
1/2 cup mascarpone
2 tablespoons honey (or more to taste)
1/4 cup wild mint leaves
Set a grill grate about 6 inches above the hot coals.
Grill the rhubarb until deeply charred on the exterior while the interior softens and becomes very tender.
Add the rhubarb to a bowl along with about 1/4 cup mascarpone. Drizzle with as much honey as you see fit then top with gently torn mint leaves.