Baked rhubarb with orange and citrus mascarpone

AT A GLANCE

  • Serves 4 people

Citrus pairs well with rhubarb and coriander seeds, while a dollop of zesty mascarpone ties it all together.

  • 500 gm (about 1 bunch) rhubarb, trimmed and cut into 3cm chunks
  • 110 gm (½ cup) raw caster sugar
  • 80 ml (⅓ cup) orange juice
  • 1 orange, peeled and thickly sliced
  • 1½ tsp coriander seeds, lightly crushed
  • Coarsely chopped pistachio nuts, to serve
  •  
  • Citrus mascarpone
  • 250 gm mascarpone
  • Finely grated rind of 1 lime, plus 2 tsp lime juice
  • Finely grated rind of 1 lemon, plus 2 tsp lemon juice
  • Finely grated rind of ½ orange, plus 1 tbsp orange juice
01   Preheat oven to 200C. Toss rhubarb with sugar, orange juice, sliced orange and coriander seeds in a baking dish to coat. Roast until rhubarb is bubbling (15-20 minutes). Cool briefly.
02   For citrus mascarpone, fold together ingredients in a bowl, serve with roast rhubarb and scatter with pistachio nuts.

Topics:

RHUBARB, MASCARPONE, ORANGE, DESSERT

Recipe:

MAX ADEY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

July 2017

July 2017

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