|Rosé wine (or cranberry juice)||280ml|
|Orange, cut into 1cm wide strips of zest||1|
|For the ginger mascarpone cream|
|Crystallised ginger, finely chopped||20g|
|Vanilla paste or extract||2 tsp|
|Shortbread biscuits to serve|
|Ground cinnamon for dusting|
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- Preheat the oven to 200C/400F/Gas6. Cut the rhubarb stalks in half lengthwise, then into finger-length pieces.
- 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.
- 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.
- Meanwhile, in a bowl mix the ginger, vanilla paste (or extract), milk and
mascarpone and stir well.
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.