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