Lactalis pink rhubarb with a ginger Galbani mascarpone cream

16.12.2020
  • 40 minutes
  • Serves 10

Ingredients

  • Rhubarb 700g
  • Rosé wine (or cranberry juice) 280ml
  • Orange, cut into 1cm wide strips of zest 1
  • Star anise 6
  • Caster sugar 125g
  • For the ginger mascarpone cream
  • Crystallised ginger, finely chopped 20g
  • Vanilla paste or extract 2 tsp
  • Milk 20ml
  • Galbani Mascarpone 250g
  • Shortbread biscuits to serve
  • Ground cinnamon for dusting

Method

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  1. Preheat the oven to 200C/400F/Gas6. Cut the rhubarb stalks in half lengthwise, then into finger-length pieces.
  2. Place the rhubarb in a shallow ovenproof dish, then pour over the wine (or cranberry juice). Tuck the orange zest and star anise among the rhubarb then sprinkle with sugar.
  3. Cover tightly with foil and roast for 20 minutes until the rhubarb is tender. Uncover and cook for a further 5 minutes to reduce the sauce until it’s syrupy.
  4. Meanwhile, in a bowl mix the ginger, vanilla paste (or extract), milk and mascarpone and stir well.
To serve Place the rhubarb, drizzled with juice, on a plate or bowl, top with a generous dollop of ginger mascarpone and a shortbread biscuit, before dusting lightly with ground cinnamon.
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