Name: Rhubarb, amaretti and mascarpone crumble
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
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)

Rhubarb, amaretti and mascarpone crumble

Australian Gourmet Traveller Italian dessert recipe for rhubarb, amaretti and mascarpone crumble by Danny Russo from The Beresford Hotel.

Serves 6

Prep

10M

Cook

40M

Total

50M

Skip to Recipe

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.

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

1.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.

2.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.

Pistachio ice-cream is available from fine food stores and gelaterie.
Notes

Danny Russo

Styling by Lynsey Fryers

Ingredients

Method

Main

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