Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 500grams rhubarb
- 125grams caster sugar
- 2/3 cup water
- 1 vanilla pod
- 2teaspoons rosewater
- 400grams strawberries
- 1/4 cup mascarpone cheese (to serve)
- 40grams pistachio nuts, roughly chopped (to Serve)
Nutrition per serving
1280kJ / 305Cal
1280 Kilojoules or 305 Calories
15% of daily energy intake*
Protein
4.9grams
Fat
12.2grams
Carbs
39.5grams
Sugars
38.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cut the rhubarb into 4 cm lengths and put them in a shallow, non-metallic ovenproof dish.
Step 2 of 3
Put the sugar and water in a small saucepan over a low heat and stir until the sugar has dissolved. Add the vanilla pod and rosewater. Pour the syrup over the rhubarb, cover with foil and bake in a preheated oven, 180°C for 12-15 minutes until just soft.
Step 3 of 3
Meanwhile, hull and halve the strawberries. When the rhubarb is cooked, discard the vanilla pod and add the strawberries, cover and leave to stand for 5 minutes. Transfer the fruit to serving plates, spoon some of the cooking liquid over each one and add a dollop of mascarpone or yoghurt and a sprinkling of chopped pistachios.
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