Wednesday, 17 May 2017
Posted by janejudy at 8:00 AM
This is a great cheat if you want a really quick dessert. The lovely pink forced rhubarb is best for this recipe and the combination with the orange and ginger biscuits works so well. Looks very pretty served in little glass dishes. Enjoy!
400g / 14oz fresh forced rhubarb, cut into 4cm lengths
Small knob of butter
Grated zest and juice of 1 orange
75g / 3oz golden caster sugar
½ jar good-quality lemon curd
250g tub mascarpone
4 stem ginger biscuits, crushed or 4 wedges of ginger shortbread – below
Icing sugar, for dusting
Preheat the oven to 200°C/fan180°C/gas 6. Scatter the rhubarb in 1 layer on a baking tray. Dot with the butter, drizzle with the orange juice, sprinkle over the sugar and zest and roast for 10-15 minutes, until just tender. Set aside until cool.
Divide between 6 glasses or dishes. In a small bowl, roughly stir the lemon curd into the mascarpone with a kitchen knife to form a ripple effect and pipe on top of the rhubarb. Scatter over the biscuit crumbs and serve dusted with icing sugar.
To get ahead: The rhubarb can be cooked up to a day ahead but the rest of the dessert is best assembled when required.
Makes 18 biscuits
100g/4oz softened butter, plus extra for greasing
50g/2oz golden caster sugar
100g/4oz plain flour
1 level tsp ground ginger
3 balls of stem ginger, chopped into tiny pieces
Demerara sugar for sprinkling
Preheat oven to 180C/106C fan/gas 4. Butter a shallow 18cm/7” square tin (or 20cm/8” circular sponge tin). Beat the butter and sugar together in a bowl until smooth.
Add the remaining ingredients except the Demerara sugar and bring together with your hands to form a dough. Tip into the prepared tin and press with back of a spoon to even out. Prick all over with a fork and sprinkle with a little Demerara sugar. Bake in the oven for about 25-30 minutes, until pale golden-brown and firm. While still warm cut into 18 triangles.
To get ahead: Store in an airtight container for up to a week.
To freeze: Can be frozen for up to 1 month.