Roasted Rhubarb With Mascarpone
This recipe combines the tartness of rhubarb with the sweetness of wine and spices, creating a flavorful and aromatic dish perfect for any occasion. The tender rhubarb, infused with the essence of orange and star anise, is complemented by a dollop of creamy mascarpone, making it a delightful treat for your taste buds.
— Constant Cookbook
Ingredients
- 700g rhubarb
- small glass rosé wine
- few strips orange zest
- 2 star anise
- 85g golden caster sugar
- 250g tub mascarpone
Instructions
- Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthwise, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the wine. Tuck the orange zest and star anise among the spears then sprinkle with sugar.
- Cover tightly with foil and roast for 20 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy.
- Serve the rhubarb on small plates with a spoonful of mascarpone on the side.
Yield
Serves 4
Nutrition
- Calories: 401 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.18 milligram of sodium
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