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Rhubarb, amaretti and mascarpone crumble

You'll need

10 rhubarb stalks, trimmed and cut into 3cm pieces 2 tbsp caster sugar ½ orange, juice only 80 gm mascarpone 50 gm unsalted butter, coarsely chopped 75 gm (½ cup) plain flour 60 gm rolled oats 90 gm amaretti biscuits, coarsely crushed 55 gm (¼ cup) demerara sugar To serve: pistachio gelato (see note)


  • 01
  • Preheat oven to 180C. Combine rhubarb, caster sugar and orange juice in a saucepan over low heat, stirring to dissolve sugar. Increase heat to medium, cover and simmer until rhubarb is just tender (4-5 minutes). Cool, stir in mascarpone and spoon into a 6cm deep, 14cm x 19cm ovenproof dish. Set aside.
  • 02
  • In a bowl, rub butter into flour with your fingertips to form fine crumbs. Stir in oats, amaretti and demerara sugar, mix well, spread in an even layer on a baking paper-lined oven tray and bake until just dry (8-10 minutes). Scatter over rhubarb mixture and bake until golden (20-25 minutes). Cool slightly and serve with pistachio gelato and Pimped Fizz.
Note Pistachio ice-cream is available from fine food stores and gelaterie.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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