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Ingredients

Method

  • 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.

  • 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.

  • STEP 3

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

Goes well with

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A star rating of 4.7 out of 5.6 ratings
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