Preheat the oven to 180°C/Fan 160°C/350°F. Place the rhubarb, caster sugar and white wine in an ovenproof dish. Cover with foil and bake in the oven for 20 minutes until the rhubarb has softened. Remove from the oven and set aside to cool.

Remove 4 tablespoons of the cooled rhubarb and mash with a fork.

Whisk the mascarpone, double cream and icing sugar in a large bowl to soft peaks, then fold in the mashed rhubarb mixture.

Reserving a few of the smaller morsels of rhubarb and a little of the liquor to decorate, divide half the remaining mixture between 6 glasses. Spoon over half the cream mixture, then repeat with a second layer of fruit and cream. Top with the reserved pieces of rhubarb and a drizzle of the cooking liquor. Can be chilled for several hours before serving.