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Ingredients

• 440g (2 cups) caster sugar
• 4 eggs
• 225g (1 1/2 cups) sifted plain flour
• ¼ tsp salt
• 150g melted butter
• 2 1/2 tbsp cocoa powder
• 1 tbsp Tia Maria
• 90g (¾ cup) chopped toasted cashews
• 2 bunches of rhubarb
• 1 tsp finely grated orange rind
• ¼ cup orange juice
• 5 tbsp honey
• 1 cup mascarpone

Method

For Brownies

1. Beat 2 cups caster sugar and 4 eggs in a large bowl with an electric mixer until thick and pale.
2. Fold in 1 1/2 cups sifted plain flour and ¼ tsp salt. Combine 150g melted butter with 2 1/2 tbsp cocoa powder in a small bowl and stir until smooth, then fold into egg mixture.
3. Add 1 tbsp Tia Maria and ¾ cup chopped toasted cashews and stir until well combined.
4. Spoon mixture into a paper base-lined and greased 25cm square cake tin and bake for 45-55 minutes or until cooked when tested with a skewer.
5. Allow to cool in the tin.

For Rubarb

1. Cut stalks from 2 bunches into 3-4cm pieces and put in a large saucepan with 1 tsp finely grated orange rind, ¼ cup orange juice, 2 tbsp honey and 1 tbsp water. Cover, cook, stirring occasionally, for 5-8 minutes or until rhubarb is cooked but still holding its shape.

For Mascarpone

1. Combine 1 cup mascarpone with 3 tbsp of honey and stir well.

For Serving

Cut brownies into 8 squares and place on serving plates. Top with the honey mascarpone. Serve rhubarb on the side.

Recipe from http://www.cuisine.com.au/recipe/Poached-rhubarb-with-chocolate-brownies-and-honey-mascarpone

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