Swirly Temples

Directions

1. 1
   Bring the granulated sugar, honey, salt and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat.
2. 2
   Cook, stirring, until the sugar dissolves.
3. 3
   Transfer 1 1/2 tablespoons of the syrup to a small bowl; set aside.
4. 4
   Add the rhubarb to the remaining syrup; cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens, 15 to 20 minutes.
5. 5
   Let cool slightly, then transfer to a blender and puree until smooth.
6. 6
   Transfer to a bowl and refrigerate until cold, at least 1 hour.
7. 7
   Beat the heavy cream, mascarpone and confectioners' sugar with a mixer on medium-high speed until stiff peaks form.
8. 8
   Fold one-third of the cream mixture into the rhubarb mixture until just combined, then fold in the rest.
9. 9
   Cover and refrigerate until cold, about 1 hour.
10. 10
    Meanwhile, preheat the oven to 375 degrees F. Use a 2-inch-round cookie cutter to cut circles from the pound cake slices.
11. 11
    Transfer to a baking sheet and bake until lightly toasted, about 5 minutes.
12. 12
    Remove from the oven and immediately brush the cake rounds with the reserved syrup; let cool completely on the baking sheet.
13. 13
    Spread a layer of strawberry preserves on the cake rounds.
14. 14
    Transfer the rhubarb cream to a piping bag fitted with a large star tip.
15. 15
    Pipe the cream onto the cakes.
16. 16
    Photograph by Charles Masters