Roasted rhubarb with mascarpone

Roasted rhubarb with mascarpone

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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About the Author

Steve Ott
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