Roasted Rhubarb With Mascarpone Recipes

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SLOW-ROASTED RHUBARB



Slow-Roasted Rhubarb image

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

Provided by Lily Freedman

Categories     Bon Appétit     Rhubarb     Condiment     Ginger     Spring     Roast

Yield 4 servings

Number Of Ingredients 5

12 ounces rhubarb, sliced on a diagonal into 2-inch pieces
1 (3-inch) piece ginger, peeled, thinly sliced
3/4 cup sugar
1/2 vanilla bean, split lengthwise
Ice cream or shortbread (for serving)

Steps:

  • Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20-25 minutes.
  • Roast rhubarb, tossing once, until tender and juices are syrupy, 20-25 minutes. Let cool slightly.
  • Serve over ice cream or shortbread.

ROASTED RHUBARB, GARLIC, AND ONION BARBEQUE SAUCE



Roasted Rhubarb, Garlic, and Onion Barbeque Sauce image

I formulated this to use some of the excessive quantity of rhubarb from the garden, without having to bake yet another pie. It has a very tart, lemony flavor which complements pork particularly well. Should keep for several weeks in the refrigerator.

Provided by Jim Webb

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 45m

Yield 48

Number Of Ingredients 13

8 cups diced rhubarb (1-inch pieces)
1 red onion, cut into 8 equal wedges
9 cloves garlic
1 cup beer
1 cup brown sugar
½ cup ketchup
¼ cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 tablespoon liquid smoke
2 teaspoons salt
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.
  • Roast in the preheated oven until tender, about 15 minutes.
  • Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.
  • Pour rhubarb puree into a large pot. Stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.

Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 137.9 mg, Sugar 5.6 g

ROASTED RHUBARB WITH MASCARPONE



Roasted rhubarb with mascarpone image

Drop-dead gorgeous on the plate

Provided by Mary Cadogan

Categories     Dessert, Dinner, Supper

Time 10m

Number Of Ingredients 6

700g rhubarb
small glass rosé wine
few strips orange zest
2 star anise
85g golden caster sugar
250g tub mascarpone

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthwise, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the wine. Tuck the orange zest and star anise among the spears then sprinkle with sugar.
  • Cover tightly with foil and roast for 20 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy.
  • Serve the rhubarb on small plates with a spoonful of mascarpone on the side.

Nutrition Facts : Calories 401 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.18 milligram of sodium

ROASTED RHUBARB



Roasted Rhubarb image

Make and share this Roasted Rhubarb recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups fresh rhubarb, chopped
1/2 cup sugar
1/4 cup orange juice or 1/4 cup lemon juice
2 tablespoons candied ginger or 2 tablespoons fresh gingerroot, minced
1 teaspoon orange peel or 1 teaspoon lemon peel, grated

Steps:

  • Combine all the ingredients in a baking pan and spread out evenly.
  • Bake in preheated oven at 450F until rhubarb is soft but still retains its shape (about 25 minutes).
  • Stir, cool slightly, and serve with ice cream or yogurt.

Nutrition Facts : Calories 129.8, Fat 0.3, SaturatedFat 0.1, Sodium 5, Carbohydrate 32.3, Fiber 2.3, Sugar 27.6, Protein 1.2

BAKED MASCARPONE CHEESECAKE WITH STEWED RHUBARB



Baked Mascarpone Cheesecake with Stewed Rhubarb image

Wish I owned this yummy recipe but acquired it some time ago from an Australian cooking show. The cheesecake and the rhubarb are a great combination. I have used GLUTEN FREE flour in the base. The Polenta makes a nice change from a cookie base.

Provided by Chrissyo

Categories     Cheesecake

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 11

125 g butter, melted
1 1/2 cups caster sugar
3/4 cup plain flour or 3/4 cup gluten-free flour
200 g polenta
7 eggs
600 g cream cheese, room temperature
150 g mascarpone cheese, room temperature
1/4 cup cream
2 teaspoons vanilla extract
1 orange, zest of
1 lemon, zest of

Steps:

  • Preheat oven to 180°C.
  • In a medium bowl combine ½a cup of caster sugar, flour and polenta.
  • Pour in melted butter and one egg white, rub together until combined.
  • Grease a 24 cm spring form pan lightly and cover base and sides with baking paper.
  • Press mixture evenly over base and to the top of the tin at the sides using a lightly floured hand to form a neat crust.
  • Place in the freezer for 10 minutes to chill and then bake for 20 minutes or until lightly golden.
  • Set aside to cool.
  • Reduce oven to 160°C.
  • In a large bowl beat the cream- cheese, mascarpone and remaining sugar with electric mixer on low until smooth and well combined.
  • Add eggs and egg yolk one at a time continuing to beat on a medium low speed.
  • Add cream, vanilla, orange and lemon zests, beating until just combined.
  • (Do not over beat or mixture will curdle).
  • Pour into cooled shell and bake for 1 hour or until set.
  • Remove from the oven and allow to cool completely.
  • Chill for at least 2 hours before serving.
  • Serve with stewed rhubarb and fresh cream.

Nutrition Facts : Calories 740.5, Fat 46.4, SaturatedFat 27.4, Cholesterol 309.2, Sodium 384.3, Carbohydrate 68.3, Fiber 2.1, Sugar 38.3, Protein 14.7

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