Roasted rhubarb with mascarpone - Kitchen Garden Magazine

Rhubarb and mascarpone is a marriage made in a heaven where calories don’t count.

This is a recipe to showcase the sweetest early stalks.

Ingredients (serves two)

350g (12oz) young rhubarb, trimmed and cut into 4cm (1½in) lengths
3 tbsp orange juice
1 tbsp sherry
4 tbsp soft brown sugar
125g (4½oz) mascarpone

1. Put the rhubarb into an ovenproof dish big enough to accommodate the pieces in a single layer. Mix the orange juice, the sherry and 3 tbsp of the sugar together and pour the mixture over the rhubarb. Cover the dish with a lid or with foil.

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2. Put the dish into the oven at 200°C/400°F/gas mark 6 for 15 minutes, or until the rhubarb is just tender – don’t let it start to lose its shape.

3. Drain the liquid from around the rhubarb into a pan and add the remaining 1 tbsp sugar. Boil it rapidly for a couple of minutes to reduce it to a syrupy consistency.

4. Divide the rhubarb between two plates, spoon the syrup over it, and add a spoonful of mascarpone to each plate.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.