Yes, Italians use rhubarb. It’s used a lot for amaros such as Campari and is great combined with the nutty amaretti and creamy mascarpone.
Rhubarb, amaretti and mascarpone crumble
Australian Gourmet Traveller Italian dessert recipe for rhubarb, amaretti and mascarpone crumble by Danny Russo from The Beresford Hotel.
- 10 mins preparation
- 40 mins cooking
- Serves 6
Print
Ingredients
- 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 plain flour (½ cup)
- 60 gm rolled oats
- 90 gm amaretti biscuits, coarsely crushed
- 55 gm demerara sugar (¼ cup)
- To serve: pistachio gelato (see note)
Method
Main
- 1Preheat 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.
- 2In 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 <a href="pimped_fizz.htm">Pimped Fizz</a>.
Notes
Pistachio ice-cream is available from fine food stores and gelaterie.