Drop-dead gorgeous on the plate
Ingredients
- 700g rhubarb
- small glass rosé wine
- few strips orange zest
- 2 star anise
- 85g golden caster sugar
- 250g tub mascarpone
Method
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Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthwise, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the wine. Tuck the orange zest and star anise among the spears then sprinkle with sugar.
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Cover tightly with foil and roast for 20 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy.
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Serve the rhubarb on small plates with a spoonful of mascarpone on the side.