Rhubarb 'Crumble' with Sweet Mascarpone Cream

Poached rhubarb topped with crushed ginger biscuits served alongside a sweetened mascarpone and whipped double cream blend.

Vegetarian Quick Dessert Fruit Rhubarb

Estimated Nutrition

Calories

542.5

kcal / serving

542.5 kcal total

Carbs

61.4g

per serving

61.4 g total

Fat

32.1g

per serving

32.1 g total

Protein

4.8g

per serving

4.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

tbsp

Dairy

whipped

Fruits

0.5

piece

Orange

zest only

Liquids

tbsp

Water

hot

NutsSeeds

pod

Vanilla Pod

seeds only

Other

piece

Stem Ginger Biscuits

crushed

Vegetables

stalks

Rhubarb

chopped

Method

Serve the rhubarb crumble warm with a scoop of the mascarpone cream.

Preheat the oven to 200°C.

Place rhubarb, caster sugar, vanilla seeds, orange zest, and hot water in an oven-proof dish.

Poach the mixture in the oven for ten minutes.

Sprinkle the crushed ginger biscuits over the rhubarb and bake for three minutes more.

Mix the mascarpone, whipped double cream, and icing sugar in a small bowl.