Rhubarb and Lemon Curd Pots

Rhubarb and Lemon Curd Pots served in glasses topped with icing sugar
  • 4 servings
  • 35 minutes to prepare
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  • 400g rhubarb, cut into 4cm pieces
  • 20g butter
  • Zest and juice of 1 orange
  • 75g caster sugar
  • 3tbsp of lemon curd
  • 250g tub of mascarpone cheese
  • 2tsp icing sugar
  • 4 stem ginger biscuits, crushed
  • Icing sugar for dusting


Pre-heat the oven to 220°c/gas 7.

Place the rhubarb into an ovenproof dish and dot with the butter. Add the orange juice, zest and sugar. Loosely cover with foil and cook for 10 minutes until just tender then leave to cool. Remove the rhubarb from the juice.

Place the juices into a small pan and bring to the boil. Cook for 1 minute and cool.

Divide the rhubarb between 4 glasses and drizzle over a little of the syrup. In a bowl, mix the mascarpone with the icing sugar. Then with a knife, fold in the lemon curd forming a ripple effect.

Spoon this between your glasses. Finally, top with the crushed biscuits and dust with the icing sugar then serve.