Description
This stewed rhubarb is a quick and easy dessert, combining the tartness of rhubarb with the sweetness of orange and brown sugar, served with honey-sweetened mascarpone.
Ingredients
Units
Scale
- 14 oz (400 g) fresh rhubarb stalks, chopped
- 1 cup (200 g) brown sugar
- Juice and zest of 1 orange
- 1/2 cup (120 ml) water
- 9 oz (250 g) mascarpone
- 1 tbsp honey
Instructions
- Toss the chopped rhubarb into a saucepan together with the brown sugar, orange juice and zest, and water.
- Bring the mixture to a boil over medium heat.
- Reduce the heat and let it simmer for about 5-10 minutes, stirring occasionally, until the rhubarb is soft and tender.
- While the rhubarb is cooking, mix the mascarpone with honey in a separate bowl until smooth and well combined.
- Once the rhubarb is cooked, serve it warm or chilled with a dollop of the honey-sweetened mascarpone.
Notes
- Stewed rhubarb can be served with double cream, ice cream, or crème fraîche if mascarpone is not available.
- It’s a versatile dish that can be prepared quickly for unexpected guests.
- Growing your own rhubarb can ensure a fresh supply if it’s not readily available in your area.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45
- Sodium: 30
- Fat: 15
- Carbohydrates: 60
- Fiber: 3
- Protein: 4
- Cholesterol: 40