Roasted rhubarb with mascarpone

• rhubarb↗700g g
• small glass rosé wine
• few strips orange zest
• star anise2
• golden caster sugar↗85g g
• tub mascarpone250g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Serve the rhubarb on small plates with a spoonful of mascarpone on the side.