Search

Rhubarb with orange mascarpone

(3 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Poached rhubarb with orange mascarpone
Poached rhubarb with orange mascarpone
  • Serves: 3-4

  • Skill level: Easy peasy

Woman's Weekly recipe It's the season for rhubarb so make the most of it. This simple dessert recipe is easy to folllow and really tasty!

Ingredients

  • 250g(8oz) caster sugar
  • Zested rind and juice of 1 orange
  • 400-500g (14oz-1lb) rhubarb, cut into 4-5cm (1½-2in) lengths
  • 2tbsp Grand Marnier, optional

For the mascarpone:

  • Finely grated rind of 1 orange
  • ½ x 250g carton mascarpone

Woman's Weekly cookery editor Sue McMahon suggests using a non-reactive pan, such as a stainless steel pan rather than an aluminium one when poaching the rhubarb

Method

  1. Pour 450ml (¾ pint) water into a pan. Add the sugar to the pan and place it over a medium heat, stirring until the sugar dissolves. Add the orange zest and juice, and then increase the heat and boil the syrup for 2 mins.
  2. Add the rhubarb to the pan and leave until the mixture comes to the boil, then immediately remove the pan from the heat and tightly cover the pan and leave the rhubarb to cool.
  3. When rhubarb is cold, stir in the Grand Marnier, if using.
  4. To prepare the mascarpone: Stir the orange rind into the mascarpone. Serve with the poached rhubarb, which can be warm or cool; if serving warm, heat rhubarb through gently. (Not suitable for freezing).

About rhubarb: Forced rhubarb is around earlier in the year, but spring sees the start of the maincrop rhubarb season. This has a stronger flavour than the forced type and a firmer texture, which can mean that it's stringy. If so, cut away any stringiness.Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 405(kcal)
  • Fat 13.0g
  • Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(3 ratings)

Your comments

comments powered by Disqus

FREE Newsletter