Date posted: 16/12/2020

Lactalis pink rhubarb with a ginger Galbani mascarpone cream

  • Serves 10
  • Timing: 40 mins
Votes: 0 Average: 0


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


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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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