Simple roasted rhubarb and lemon curd pots

  • Serves 4
  • Takes 15 min to make, 15 min to bake, plus cooling
  • Easy
The tangy rhubarb is a great match for the creamy mascarpone rippled with sweet lemon curd.

4.5 / 5 rating (2 votes)

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  • 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


  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.

From April 2008

Main Ingredients:

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