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