www.goodtoknow.co.uk has lots of quick and easy food recipes like this poached rhubarb with orange mascarpone from Woman's Weekly. Find out more recipes at www.goodtoknow.co.uk
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It's the season for rhubarb so make the most of it. This simple dessert recipe is easy to folllow and really tasty!
Ingredients
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
WEIGHT CONVERTER
grams
to
cups
Method
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).
Top Tip for making Rhubarb with orange 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
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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