SERVES 6 PREP 15 mins

READY IN 30 mins

750g rhubarb, trimmed and cut into 1cm lengths

Finely grated zest and juice 1 orange

3tbsp golden caster sugar

375g mascarpone cheese

5tbsp lemon curd

6 amaretti biscuits

 

 

1 Heat the oven to 200C or Gas 6. Line a baking tray with a Teflon non-stick sheet or baking parchment. Spread the rhubarb over this and sprinkle over the orange zest and juice and sugar.

2 Roast for 10 mins until slightly softened. Divide between 6 glasses and cool for 15 mins.

3 Mix together the mascarpone cheese and lemon curd. Spoon on top of the rhubarb. Cover and chill for up to 2 days.

4 Crumble an amaretti biscuit over each one to serve.

Per serving: 350 cals, 28g fat, (18g saturated), 18g carbohydrate

 

  • […] Love cheesecake? How about upside down fruity cheesecake? Throw-on chunky knits! […]