Roast Rhubarb with Orange & Rosemary

PREPARATION: 15min plus 1 hour marinating COOKING: 20min

INGREDIENTS (Serves 4)

◆ 400g pink rhubarb

◆ Finely grated zest and juice of 1 large orange

◆ 3tbsp caster sugar

◆ 1 sprig of rosemary

◆ 1½tsp oatmeal

◆ 200g half fat mascarpone cheese

◆ Pinch of freshly ground nutmeg

1 Wash, top and tail rhubarb and cut into 5cm lengths. Put into a non-metal dish. Add the orange juice (approx 4tbsp) and scatter over the sugar. Allow to stand for at least an hour – this sweetens and keep the shape of the rhubarb.

2 Preheat the oven to 200°C/ Fan 180°C/ Gas mark 6.

3 Add rosemary sprig to rhubarb. Cover with foil. Bake for 15-20min. The rhubarb should be just cooked and hold its shape. Remove from the oven, take off the foil and cool completely.

4 Meanwhile toast oatmeal in a dry pan for a couple of mins. Allow to cool.

5 Beat mascarpone cheese in a bowl and add the finely grated orange zest, nutmeg and cooled oatmeal. Add 3-4tbsp of the rhubarb syrup and beat well.

6 To ser ve: Remove the rosemary and spoon the rhubarb onto each plate. Put a spoonful of the mascarpone mixture beside it. Drizzle with more syrup and dust with a little nutmeg. Add extra sugar to the rhubarb if needed.