Slow Cooked Rhubarb with Amaretto Mascaponi
A simple yet tempting dish- Try the rhubarb with ginger ice-cream instead. Or cook on to a Puff Pastry circle for a dinner party and serve with Mascaponi and Amaretto ice-cream.
Preparation time: 10 minutes Quantity: Serves 4 Cooking time: 30 minutes
Ingredients
450g/ 16 oz fresh rhubarb
60g/ 2 oz butter
60g/ 2 oz light brown sugar
1 orange zest and juiced
1/2 teaspoon vanilla extract
6-8 Amaretti biscuits
1 tub/200g Mascaponi
Method
- Trim and cut the rhubarb in to 3 inch pieces
- Melt the butter in an ovenproof pan
- Add the sugar-bubble till dissolved
- Add the juice, essence and orange zest
- Stir in the rhubarb
- Bake in a preheated oven gas 3/160*c/320* for 20-30 minutes
- Crush the Amaretto biscuits (roughly) and spoon in to the Mascaponi