Image © Katie Quinn Davies
I mentioned the other day that when I tried Echo Hopkins Wine Stewed Rhubarb which I made a few weeks ago, I instantly was smitten and still am... This is probably one of the nicest deserts I've ever come across. If I was ever asked to produce a cookbook of my favourite desserts - this would be now, without a doubt, at the top of the list. It's so good and I have been on a mission to experiment with new recipes using this wonder that is wine stewed rhubarb as a main ingredient.
I had been thinking that a nice combination to the rhubarb would be something with a little crunch to add additional texture. For years I have been a big fan of Lazzaroni Amaretti di Sarono Italian cookies and figured these would make an excellent pairing with the stewed rhubarb. Today I made up some shortcrust pastry cases (I did make these myself as they're not the thimble-sized canapé ones I featured the other day!), baked blind for 15 minutes, then added some stewed rhubarb and topped with 2 crumbled Amaretti cookies and placed back in the oven for a further 10 minutes until the pastry was cooked through. I used the same Vanilla cream from Echo's original recipe as it's a magnificent combination and all I can say is... Mamma Mia Bellissima!!