To make a booking

Call Jane on
07850 257 456

Call Judy on
07796 691 183

Roasted Rhubarb and Lemon Curd Pots

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!

Serves 6


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.


Ginger Shortbread


Makes 18 biscuits


100g/4oz softened butter, plus extra for greasing

50g/2oz golden caster sugar

100g/4oz plain flour

50g/2oz cornflour

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.