Rhubarb with orange mascarpone
- 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
- 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.
- 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.
- When rhubarb is cold, stir in the Grand Marnier, if using.
- 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
- 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.