Tangelos with rhubarb, honey and mascarpone
Tangelo What do you get when you cross a mandarin with a grapefruit⁄ A juicy tangelo. Sweeter than grapefruit and tangier than oranges, tangelos have a reddish-orange skin and pear-shaped neck.
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- 1 large bunch rhubarb
- 2 tangelos
- 2 tbsp honey
- 2 tbsp water
- 400g mascarpone
They make terrific marmalades and the zest, juice and flesh adds piquancy to many sweet and savoury dishes. The juiciest members of the citrus family, they add an intense flavour to stir-fries, winter braises, dressings, soups and that old favourite, apple pie. As the season progresses, a more mellow flavour emerges as the natural acid levels decrease. They are in stores until October.
Discard leaves from the rhubarb and cut stems into 3cm lengths. Peel and segment one tangelo and set aside. Finely grate the rind of the other then juice the fruit.
Combine the rhubarb pieces in a saucepan with 1/4 cup tangelo juice, 1/2 the rind, honey and water. Bring to a simmer over low heat and cook for 5-8 minutes, stirring occasionally, or until rhubarb is cooked.
Remove to a dish and cool. Add reserved segments and stir gently.
Layer rhubarb mixture and mascarpone in individual serving glasses and sprinkle with remaining rind.