Fresh berries with whipped mascarpone in strawberry and rhubarb soup

500 g  fresh berries
250 g  mascarpone cheese
2 dl  cream
1  inner part of a vanilla pod
½ dl  sugar
For the strawberry and rhubarb soup:
250 g  rhubarb, chopped into pieces
250 g  strawberries
5 dl  water
1½ dl  sugar
juice of half a lemon

Clean the berries. Whip the cream to a froth and add the sugar and the contents of the vanilla pod. Carefully stir in the mascarpone.
Cook the strawberries and rhubarb in the water over a gentle heat for about 15 mins. You can also use frozen strawberries for this. Sieve the soup and add the sugar and lemon juice. Allow to cool. Keep in a jug in the refrigerator.

Place a heap of fresh berries on a serving dish. Dip a tablespoon in hot water and use it to place the whipped mascarpone on top. Surround this with a generous amount of the strawberry and rhubarb soup.

Place a heap of fresh berries on each soup plate. Dip a tablespoon in hot water and use it to place some of the whipped mascarpone on top. Surround this with a generous helping of the strawberry and rhubarb soup.

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