Swirly Temples

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

* Per serving · 4 servings · Values may vary.