Minted salmon & pea fish cakes
Enjoy a storecupboard saviour with minted salmon & pea fish cakes
Roasted rhubarb with mascarpone
- Preparation and cooking time
- Total time
- 10 mins work
- Easy
- Serves 4
Skip to ingredients
- 700g rhubarb
- small glass rosé wine
- few strips orange zest
- 2 star anise
- 85g golden caster sugar
- 250g tub mascarpone
Nutrition: per serving
- kcal401
- fat29g
- saturates18g
- carbs28g
- sugars27g
- fibre2g
- protein4g
- salt0.18glow
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.