Roasted rhubarb with mascarpone

Roasted rhubarb with mascarpone

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(3 ratings)

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Cooking time

10 mins work

Skill level

Easy

Servings

Serves 4

Drop-dead gorgeous on the plate

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
401
protein
4g
carbs
28g
fat
29g
saturates
18g
fibre
2g
sugar
27g
salt
0.18g

Ingredients

  • 700g rhubarb
  • small glass rosé wine
  • few strips orange zest
  • 2 star anise
  • 85g golden caster sugar
  • 250g tub mascarpone

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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.

Recipe from Good Food magazine, June 2006

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Comments

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butterfly1990's picture
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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
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Very good recipe though I found it took longer to cook.

elaines's picture
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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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