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In a medium-sized bowl, toss strawberries and rhubarb with sugar and allow to sit for 30 minutes
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Combine mascarpone cheese with cane sugar and vanilla extract and refrigerate
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In a medium-sized saucepan, cook berries and rhubarb until the mixture is soft and thickened
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Spread mascarpone mixture onto crust
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Spread strawberry-rhubarb filling onto mascarpone
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Top with fresh strawberries
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Serve immediately