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