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
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.
Roast for 10 minutes, stirring once, until just tender. Tip it into a large, shallow container, if you like. Leave to cool.
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.
Take out of fridge 30 minutes before serving. Scatter with roughly crushed biscuits and
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Don’t stir the rhubarb once it’s cooked, otherwise it will break up — you want to keep as much shape as possible.