Roasted rhubarb with passionfruit mascarpone

Prep 15 mins | Cook 25 mins | Serves 6

2 bunches rhubarb, trimmed
14 cup caster sugar
2 tbs orange juice

Passionfruit Mascarpone
200g mascarpone
2 tbs icing sugar
2 passionfruit, pulp removed

*about 500g trimmed rhubarb stems

Step 1 Preheat oven to 180°C/160°C fan-forced. Trim rhubarb and discard leaves. Wash stems, pat dry and cut into 10cm lengths. Place rhubarb and sugar in a bowl. Toss to combine. Stir through orange juice.

Step 2 Line a baking tray with non-stick baking paper. Arrange rhubarb in a single layer on tray. Drizzle remaining juice in bowl over rhubarb. Roast, without turning, for 20–25 minutes until very tender. Set aside to cool slightly.

Step 3 To make passionfruit mascarpone, using electric beaters, beat mascarpone and icing sugar in a small bowl until light and fluffy. Stir through passionfruit pulp. Serve warm rhubarb with passionfruit mascarpone.

Good for you ... Rhubarb

A source of dietary fibre which helps keep the normal function of the intestine.

Provides vitamin C, which contributes to the normal functioning of the body’s immune system.

A source of potassium which may help balance the effects of sodium from salt.