Roasted Rhubarb With Passionfruit Mascarpone
Recipe: #23589
April 24, 2016
Categories: Desserts, Cheese, Australian, British, Italian, Easter, Romantic Dinner Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"I adore rhubarb, and I especially love it roasted. I got this recipe from the fruit markets, and it is so good, the sweetness of mascarpone goes so well with the tangy of the rhubarb."
Original is 6 servings
Ingredients
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- PASSIONFRUIT MASCARPONE
Nutritional
- Serving Size: 1 (131.2 g)
- Calories 161.8
- Total Fat - 6.3 g
- Saturated Fat - 3.9 g
- Cholesterol - 18.7 mg
- Sodium - 245.2 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 1.7 g
- Sugars - 13.6 g
- Protein - 9.8 g
- Calcium - 376.7 mg
- Iron - 0.2 mg
- Vitamin C - 9.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Trim rhubarb and discard leaves. Wash stems, pat dry and cut into 10cm lengths. Place rhubarb and sugar in a bowl. Toss rhubarb to combine & stir through the orange juice.
Step 2
Line a baking tray with non-stick baking paper. Arrange the rhubarb in a single layer on a tray & drizzle the remaining juice left in the bowl over the rhubarb. Roast rhubarb, without turning, for 20–25 minutes until very tender. Set aside to cool slightly.
TO MAKE THE PASSIONFRUIT MASCARPONE
Step 3
Using electric beaters, beat mascarpone and icing sugar in a small bowl until light and fluffy. Stir through passionfruit pulp. Serve warm rhubarb with passionfruit mascarpone.
Tips
No special items needed.
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