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Roasted rhubarb with mascarpone

Roasted rhubarb with mascarpone

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(5 ratings)

10 mins work

Easy

Serves 4
Drop-dead gorgeous on the plate

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal401
  • fat29g
  • saturates18g
  • carbs28g
  • sugars27g
  • fibre2g
  • protein4g
  • salt0.18g
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Ingredients

  • 700g rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • small glass rosé wine
  • few strips orange zest
  • 2 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 85g golden caster sugar
  • 250g tub mascarpone

Method

  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.

  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.

  3. Serve the rhubarb on small plates with a spoonful of mascarpone on the side.

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Comments (4)

isabellep's picture
5

Delicious! Added Cointreau and creme fraiche to the mascarpone, with a dash of icing sugar and grated orange zest. Amazing!

butterfly1990's picture
4

This was absoloutely delicious!

Only reason I haven't given this 5 stars is because it takes considerably longer than the recipe states. I cooked it for 40 minutes under foil in the oven, then for another 10 without the foil on. I then removed it from the oven and strained the sauce into a pan and considerably reduced it.
The end result was delicious though and I love it with the mascarpone so it is worth the effort!

Olivoyl's picture
5

Very good recipe though I found it took longer to cook.

elaines's picture
4

Lovely way to cook rhubarb and the dish looks very pretty, with pink rhubarb, strands of zest and the exotic star anise. Didn't use wine, squeezed over the juice of the orange instead.

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