Recipe for Rhubarb Compote and Mascarpone Whipped Cream

Peel the rhubarb, wash it, and cut it into pieces. Place it in a large pot and sprinkle with several tablespoons of sugar. Add 1 to 2 tablespoons of water and simmer on low heat. Taste and add sugar if necessary. Let it cool, then blend.

To finish, whip the cream with the mascarpone and powdered sugar. Put it in a piping bag. Distribute the compote into cups, top with the whipped cream, and decorate with a raspberry and pieces of nougat.