Simple Roasted Rhubarb and Lemon Curd Pots

Roasted Rhubard and Lemon Curd Pots served with ginger biscuits and honey
  • 4 servings
  • 30 mins to prepare
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  • 400g new season rhubarb, cut into chunks
  • 15g Booths butter
  • Grated zest and juice of 1 orange
  • 75g golden caster sugar
  • 1 jar of lemon curd
  • 250g tub mascarpone cheese
  • 4 crunchy ginger biscuits, crushed
  • 2tbsp Booths honey


Pre-heat the oven to 220°c / gas mark 7.

Scatter the rhubarb over a small baking tray, dot with the butter, drizzle over the orange juice and sprinkle over the orange zest and sugar. Bake for 15 minutes until tender, then leave to cool.

Divide half of the rhubarb between four glasses or dishes.

In a small bowl, roughly stir the lemon curd with the mascarpone to form a ripple effect and spoon half of this mixture between the glasses, top with remaining rhubarb and finally the last of the curd mixture.

Chill for about one hour or until required.

To serve, scatter over crushed ginger biscuits and a little honey.