Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 750grams rhubarb, chopped into 1.5 cm pieces
- 1/2teaspoons ground ginger
- 50grams golden caster sugar
- 1 orange, grated rind and juice
- 4tablespoons mascarpone cheese
- 175grams self-raising flour, sifted
- 50grams unsalted butter, cut into small pieces
- 1/2 lemon, grated rind
- 6tablespoons milk
Nutrition per serving
2820kJ / 675Cal
2820 Kilojoules or 675 Calories
32% of daily energy intake*
Protein
4.2grams
Fat
14.1grams
Carbs
69.2grams
Sugars
47.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This clever take on a traditional crumble fuses zesty orange with creamy mascarpone, spicy ginger and tart rhubarb - the perfect dessert combination.
Method
Step 1 of 4
Put the rhubarb, ginger, half the sugar and orange rind and juice in a medium saucepan. Bring to the boil and simmer gently for 5-6 minutes until the rhubarb is just tender.
Step 2 of 4
Transfer the rhubarb to an ovenproof dish and spoon over dollops of mascarpone.
Step 3 of 4
Place the flour in a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Quickly stir through the remaining sugar, the lemon rind and milk until combined. Place spoonfuls of the mixture over the rhubarb and mascarpone.
Step 4 of 4
Cook in a preheated oven, 200°C for 12-15 minutes until golden and bubbling. Serve with low-fat custard.
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