Recipe of the Month

Apr 1, 2020 | Bits & Bobs


Rhubarb comes into season this month and I thought this quick, easy recipe using this tangy vegetable (not fruit, as I always assumed!) might be a dessert option at any Easter gatherings!

Ingredients (Serves 4)

  • 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



  1. Preheat the oven to 220 C/fan 200 C/gas 7.  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 15 minutes, until just tender.  Set aside until cool.
  2. 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 spoon on top of the rhubarb.  Scatter over the biscuit crumbs and serve dusted with icing sugar.

(Recipe courtesy of

Judie Donovan