Rhubarb Tangerine Soup/Creamsicles

In a pot, bring rhubarb, tangerine juice and zest, sugar and water to a boil. Cook for about 10 minutes, until rhubarb starts to fall apart. Transfer to a food processor and blend until smooth. Cover and refrigerate at least 3 hours, until chilled.

Whip heavy cream and mascarpone cheese together until stiff peaks form (I would advise against adding extra sugar to the cream—the soup is sweet enough as it is).

Serve soup with a dollop of mascarpone whipped cream and additional zest.

You can make delicious creamsicles out of this by folding the whipped cream into the soup uniformly, pouring into popsicle molds and freezing.