toodle.

Rhubarb 'Crumble' with Sweet Mascarpone Cream

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

VegetarianQuickDessertFruitRhubarb

Estimated Nutrition

Per Serving Total
Calories 542.5 kcals 542.5 kcals
Carbohydrates 61.4 grams 61.4 grams
Fat 32.1 grams 32.1 grams
Protein 4.8 grams 4.8 grams
Cook Time
13 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
2
tbsp
Icing Sugar
Dairy
25
g
Mascarpone Cheese
30
ml
Double Cream
whipped
Fruits
0.5
piece
Orange
zest only
Liquids
2
tbsp
Water
hot
NutsSeeds
1
pod
Vanilla Pod
seeds only
Other
2
piece
Stem Ginger Biscuits
crushed
Vegetables
2
stalks
Rhubarb
chopped

Steps

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