Chefs' Recipes

Rhubarb, amaretti and mascarpone crumble

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

Rhubarb, amaretti and mascarpone crumble

William Meppem

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.




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.


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