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
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.
-
Lemon and rhubarb posset
Sweet, citrus lemon paired with sticky tangy rhubarb - a match made in heaven. Perfect for two...
By Jess Meyer • Published
-
Balsamic baked strawberries and rhubarb pavlova
Our pavlova with balsamic baked strawberries and rhubarb looks beautiful and tastes even better.
By Jessica Ransom • Published
-
Coconut milk panna cotta
By Jessica Ransom • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer • Published
-
Coq au vin pie
A warming pie packed with tender chunks of chicken, succulent bacon and a rich red wine gravy...
By Rose Fooks • Published
-
iCandy Orange vs Peach: which iCandy pram is the best?
We break down the difference between the iconic prams to help you choose the best one for your baby
By Heidi Scrimgeour • Published
-
Iceland is selling a GIANT Cadbury’s Creme Egg dessert just in time for Easter
By Naomi Jamieson • Published
-
Why was the rain orange yesterday? 'Blood rain' explained
By Selina Maycock • Published