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Nutrition: per serving

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

Recipe from Good Food magazine, June 2006

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.7 out of 5.6 ratings

Clare Weight

question

I rarely drink rose, can someone suggest a nice substitute?

Valerie Sweetlove

Just made it with Wild Berry Kombucha - fab

isabellep

A star rating of 5 out of 5.

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

butterfly1990

A star rating of 4 out of 5.

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…

Olivoyl

A star rating of 5 out of 5.

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

elaines

A star rating of 4 out of 5.

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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