Rhubarb Frangipane

  • 2-3 stalks fresh rhubarb

  • 2 Tbsp sugar

  • 2 tsp orange zest

  • 2 tsp fresh orange juice

  • 2 Tbsp butter

  • 1 tsp freshly grated ginger

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  • 115 g ground almonds

  • 115 g sugar

  • 115 g butter softened

  • 1 egg + 1 egg yolk

  • 1/2 tsp. almond extract

  • 2 Tbsp heavy cream

Preheat oven to 325 F.

Cut the rhubarb stalks into 2” pieces, toss with sugar, orange zest, orange juice, freshly grated ginger and roast with butter in the oven for 15-20 minutes.

Meanwhile in a food processor whizz the ground almonds, sugar, softened unsalted butter, egg plus egg yolk, almond extract, and heavy cream until smooth.

Spread the mixture into 4/6 individual ovenproof dishes top with the roasted rhubarb poking it in a bit. Sprinkle with sliced almonds and bake at 300 F for 20-35 mins or until set and just golden brown serve with a scoop of your favourite vanilla ice cream.

dessertsdanielle acken