Roasted rhubarb with lemon mascarpone

(11 ratings)
A crunchy and cheesy rhubarb dessert
A crunchy and cheesy rhubarb dessert
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

Woman's Weekly recipe A rhubarb recipe with lemon curd and mascarpone added for extra creaminess, which perfectly complements the crunchy texture of this simple spring or summer dessert.


  • About 1kg (2lb) forced pink rhubarb, trimmed and cut
  • into 4cm (1½in) lengths
  • Zest of 2 oranges, and some of the juice
  • 150g (5oz) light muscovado sugar
  • 250g tub mascarpone cheese
  • 6 tablespoons good-quality lemon curd
  • 8 amaretti biscuits, or 4 ginger biscuits, or other biscuits of your choice
  • Icing sugar, for dusting

Don’t stir the rhubarb once it’s cooked, otherwise it will break up — you want to keep as much shape as possible.


  1. Set the oven to Gas Mark 7 or 220°C. Put the rhubarb in a large roasting tin or on a baking sheet; mix in the orange zest and sprinkle with the sugar.
  2. Roast for 10 minutes, stirring once, until just tender. Tip it into a large, shallow container, if you like. Leave to cool.
  3. Divide the rhubarb and its juice between 8 tumblers. Mix the mascarpone with the lemon curd and enough orange juice (2-4 tablespoons) to make a smooth, light mixture. Spoon on fruit in tumblers. Chill, if you like.
  4. Take out of fridge 30 minutes before serving. Scatter with roughly crushed biscuits and

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 262(kcal)
  • Fat 14.0g
  • 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.

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