clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A Twist of Pink and Orange: Stewed Rhubarb

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rita Banci
  • Yield: 2 1x


Stewed rhubarb, besides being a lovely dessert, is quick and easy to make. You can even prepare it at the last minute if you have unexpected guests. Serve it with double cream, ice cream, crème fraîche or, in this case, mascarpone sweetened with honey. A triumph of taste.


  • 14 oz fresh rhubarb stalks, chopped
  • 1 cup brown sugar
  • Juice and zest of 1 orange
  • 1/2 cup water
  • 8,8 oz mascarpone
  • 1 tbsp honey


  1. Toss the chopped rhubarb into a saucepan together with the sugar, the orange juice and zest, and water.
  2. Bring to the boil and cook for about 5-10 minutes until the rhubarb is soft and tender.
  3. In the meantime, beat the tablespoon of honey into the mascarpone.
  4. Serve the stewed rhubarb with the honeyed mascarpone.
Scroll To Top