Roasted rhubarb with mascarpone
- Mary Cadogan
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Serves 4
Easy
Total time: 10 mins
10 mins work
A star rating of 4.7 out of 5.6 ratingsRate
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Drop-dead gorgeous on the plate
Freezable
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Ingredients
Nutrition
Units:
MetricUS
- 700g rhubarb
- small glass rosé wine
- few strips orange zest
- 2 star anise
- 85g golden caster sugar
- 250g tub mascarpone
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Nutrition: per serving
-
kcal401
-
fat29g
-
saturates18g
-
carbs28g
-
sugars27g
-
fibre2g
-
protein4g
-
salt0.18g
low
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Method
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step 1
Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthwise, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the wine. Tuck the orange zest and star anise among the spears then sprinkle with sugar.
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step 2
Cover tightly with foil and roast for 20 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy.
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step 3
Serve the rhubarb on small plates with a spoonful of mascarpone on the side.
Recipe from Good Food magazine, June 2006
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A star rating of 4.7 out of 5.6 ratings
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