Baked rhubarb with orange and citrus mascarpone

Citrus pairs well with rhubarb and coriander seeds, while a dollop of zesty mascarpone ties it all together.

You'll need

500 gm (about 1 bunch) rhubarb, trimmed and cut into 3cm chunks 110 gm (½ cup) raw caster sugar 80 ml (⅓ cup) orange juice 1 orange, peeled and thickly sliced 1½ tsp coriander seeds, lightly crushed Coarsely chopped pistachio nuts, to serve   Citrus mascarpone 250 gm mascarpone Finely grated rind of 1 lime, plus 2 tsp lime juice Finely grated rind of 1 lemon, plus 2 tsp lemon juice Finely grated rind of ½ orange, plus 1 tbsp orange juice


  • 01
  • 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.
  • 02
  • For citrus mascarpone, fold together ingredients in a bowl, serve with roast rhubarb and scatter with pistachio nuts.

At A Glance

  • Serves 4 people
Signature Collection

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At A Glance

  • Serves 4 people

Featured in

July 2017

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