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1
Preheat the oven to 180C Line two baking trays with baking parchment.
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2
Have ready six tumblers or jam jars.
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3
Put the rhubarb in an ovenproof dish with 50g sugar, cover and cook in the oven for 15-20 minutes or until tender.
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4
Leave to cool.
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5
Put the butter in a pan with the golden syrup and the rest of the sugar.
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6
Heat gently, stirring occasionally, until the sugar has dissolved, but don't allow it to boil.
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7
Tip into a large bowl.
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8
Add the flour, ginger, and lemon juice and stir until mixed.
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9
Set aside for 10 minutes to cool slightly, then put heaped teaspoons on the baking trays, leaving room for them to spread (you'll get about three on each tray, so you'll need to cook them in batches).
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10
Cook for 10-12 minutes.
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11
Leave on the tray for 2-3 minutes to firm up slightly but not go hard.
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12
Lift off with a fish slice and drape over the bases of the tumblers or jars, carefully shaping them to make cups.
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13
Leave for a minute to firm, then cool on a wire rack.
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14
Repeat with the rest of the mixture (you'll make 12-14 cups - the rest can be stored in an airtight container for up to 5 days).
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15
Drain the rhubarb and reserve the juice.
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16
Mix the mascarpone with the stem ginger (leaving a little back for decoration), the ginger syrup and 2-3 tbsp rhubarb juice.
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17
Spoon into the brandy snap cups and top with the rhubarb and reserved stem ginger.
