Photo: Quentin Jones
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Ingredients
- 600g rhubarb, trimmed and cut into 4-5cm pieces
- Juice of ½ lemon
- 2 strips lemon rind
- 2 strips orange rind
- 1 cup castor sugar
- 1 cinnamon stick
- 1 ¾ cups milk
- castor sugar
- 1 tbsp plain flour
- 1 egg
- ½ cup mascarpone
- 1 tsp vanilla extract
- 1 tsp cinnamon sugar
Method
Pre-heat oven to 200C. Combine rhubarb, lemon juice, rinds, half a cup of sugar and cinnamon stick in a baking dish. Cover with foil and bake for 15 minutes, stir, bake for a further six to eight minutes (depending on stem thickness) or until tender. Add more sugar to taste. Cool. For custard, bring milk to a simmer then remove from heat. Mix half a cup of sugar and flour in a bowl and stir in egg. Gradually whisk in hot milk and when smooth, return to saucepan and cook, on medium, for about one minute until thick and smooth. Pour mixture into a bowl, cool slightly then add mascarpone and vanilla and stir until smooth. Cool. Serve rhubarb and custard sprinkled with cinnamon sugar.
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