Simple roasted rhubarb and lemon curd pots recipe

By Silvana Franco

Serves 4
Takes 15 minutes to make, 15 minutes to bake, plus cooling
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Rating

The tangy rhubarb is a great match for the creamy mascarpone rippled with sweet lemon curd.

Simple roasted rhubarb and lemon curd pots

Ingredients

400g fresh forced rhubarb, cut into 4cm lengths
Small knob of butter
Grated zest and juice of 1 orange
75g golden caster sugar
380g jar good-quality lemon curd
250g tub mascarpone
4 stem ginger biscuits, crushed
Icing sugar, for dusting

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Scatter the rhubarb in 1 layer on a baking tray. Dot with the butter, drizzle with the orange juice, sprinkle over the sugar and zest and roast for 15 minutes, until just tender. Set aside until cool.
2. Divide between 6 glasses or dishes. In a small bowl, roughly stir the lemon curd into the mascarpone with a kitchen knife to form a ripple effect and spoon on top of the rhubarb. Scatter over the biscuit crumbs and serve dusted with icing sugar.

Comments

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Saffy44

June 11

After reading the other readers comments I was careful how much curd I added but I used my homemade lemon curd which was not too sweet at all.

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Pat S

November 18

I only used a couple of spoonfuls of lemon curd as 380g seemed a lot for the amount of Mascarpone and it was plenty and tasted lovely. Also, the recipe says divide between 6 glasses, but it serves 4. Would definitely do it again & can make ahead apart from the biscuits and icing sugar to be added just before serving.