Citrus pairs well with rhubarb and coriander seeds,
while a dollop of zesty mascarpone ties it all
500 gm (about 1 bunch)rhubarb, trimmed and cut into 3cm chunks110 gm (½ cup)raw caster sugar80 ml (⅓ cup)orange juice1orange, peeled and thickly sliced1½ tspcoriander seeds, lightly crushedCoarsely chopped pistachio nuts, to serveCitrus mascarpone250 gmmascarponeFinely grated rind of 1 lime, plus 2 tsp lime juiceFinely grated rind of 1 lemon, plus 2 tsp lemon juiceFinely grated rind of ½ orange, plus 1 tbsp orange juice
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.
For citrus mascarpone, fold together ingredients in a bowl, serve with roast rhubarb and scatter with pistachio nuts.