Simple roasted rhubarb and lemon curd pots recipe
This super speedy and simple recipe combines a few cheat's ingredients in one tangy rhubarb dessert.
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Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Microplane
- Citrus press
- Mixing bowl
- Spoon
- Glass
- Rolling pin
- Zip-top bag
Ingredients
- 400g fresh forced rhubarb, cut into 4cm lengths
- Small knob of butter
- Grated zest and juice of 1 orange
- 75g golden caster sugar
- 380g jar good-quality lemon curd
- 250g tub mascarpone
- 4 stem ginger biscuits, crushed
- Icing sugar, for dusting
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