Chef's 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.

By Danny Russo
  • 10 mins preparation
  • 40 mins cooking
  • Serves 6
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Rhubarb, amaretti and mascarpone crumble
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.


  • 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)


  • 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 <a href="pimped_fizz.htm">Pimped Fizz</a>.


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

  • undefined: Danny Russo