Roasted Rhubarb with Cranberries and Rosewater

    55 minutes

    This easy but delicious dessert has a slight Moroccan feel, using rosewater to flavour the roasted fruit and chopped pistachios to sprinkle on the sweetened mascarpone to serve with.

    1 person made this

    Serves: 4 

    • 1 bunch rhubarb, chopped
    • 2/3 cup dried cranberries
    • 1/4 cup brown sugar
    • 2 tablespoons orange juice
    • 1 tablespoon rosewater
    • 200g mascarpone
    • 1/2 cup thickened cream
    • 2 tablespoons icing sugar
    • 2 tablespoons finely chopped pistachio kernels

    Preparation:15min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Combine the rhubarb, cranberries, brown sugar, orange juice and rosewater in a medium shallow baking dish. Roast, uncovered, about 20 minutes or until rhubarb is just tender. Cool for 20 minutes.
    3. Meanwhile, beat the mascarpone, cream and icing sugar using electric beaters until soft peaks form.
    4. Serve the slightly warm rhubarb mixture topped with the mascarpone mixture and sprinkled with the nuts.

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