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.