Name: Baked rhubarb with orange and citrus mascarpone
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 gm rhubarb, trimmed and cut into 3cm chunks (about 1 bunch); 110 gm raw caster sugar (½ cup); 80 ml orange juice (⅓ cup); 1 orange, peeled and thickly sliced; 1½ tsp coriander seeds, lightly crushed; Coarsely chopped pistachio nuts, to serve; Citrus mascarpone; 250 gm mascarpone; Finely grated rind of 1 lime, plus 2 tsp lime juice; Finely grated rind of 1 lemon, plus 2 tsp lemon juice; Finely grated rind of ½ orange, plus 1 tbsp orange juice

Baked rhubarb with orange and citrus mascarpone

Baked rhubarb with orange and citrus mascarpone recipe - Preheat oven to 200C. Toss rhubarb with sugar, orange juice, sliced orange and coriander seeds in a baking dish to coat.

Serves 4

Prep

15M

Cook

20M

Total

35M

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Citrus pairs well with rhubarb and coriander seeds, while a dollop of zesty mascarpone ties it all together.

Ingredients

500 gm rhubarb, trimmed and cut into 3cm chunks (about 1 bunch)

110 gm raw caster sugar (½ cup)

80 ml orange juice (⅓ cup)

1 orange, peeled and thickly sliced

1½ tsp coriander seeds, lightly crushed

Coarsely chopped pistachio nuts, to serve

Citrus mascarpone

250 gm mascarpone

Finely grated rind of 1 lime, plus 2 tsp lime juice

Finely grated rind of 1 lemon, plus 2 tsp lemon juice

Finely grated rind of ½ orange, plus 1 tbsp orange juice

Method

Main

1.Preheat oven to 200C. Toss rhubarb with sugar, orange juice, sliced orange and coriander seeds in a baking dish to coat. Roast until rhubarb is bubbling (15-20 minutes). Cool briefly.

2.For citrus mascarpone, fold together ingredients in a bowl, serve with roast rhubarb and scatter with pistachio nuts.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

Main

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