Rhubarb and almond croissants

Method

1. To make the poached rhubarb, preheat the oven to 150C/130C Fan/Gas 2. Combine the sugar and 385ml/13fl oz water in a saucepan, stir to dissolve, then bring to the boil and cook for 3 minutes.

2. Place the rhubarb in a small, deep roasting dish in a single layer – choose one where the syrup will cover the pieces. Add the vanilla pod and orange zest, then pour the hot syrup over.

3. Cover tightly with foil and bake for 10–15 minutes until the rhubarb is just tender but still has a little bite – you don't want it to collapse.

4. Remove from the oven and leave covered to cool and infuse. Reserve the syrup.

5. To make the frangipane, beat the butter in a stand mixer with the paddle attachment on medium speed until creamy. You can also use an electric hand mixer. Add the sugar and mix until combined, then add the eggs one at a time, beating well after each addition.

6. Add the ground almonds, flour, vanilla bean paste and 35ml/1fl oz rhubarb poaching syrup. Mix until light and fluffy, then transfer to a piping bag and set aside.

7. Increase the oven to 180C/160C Fan/Gas 4. Line a large baking tray with greaseproof paper. Place the flaked almonds in a shallow bowl wide enough to fit a croissant.

8. Cut each croissant in half horizontally. Using a pastry brush, soak the cut side of both halves generously with the rhubarb poaching syrup.

9. Pipe a generous amount of frangipane onto the bottom half of each croissant. Close with the top half and pipe a strip of frangipane along the top. Dip the top into the flaked almonds and place onto the prepared tray. Repeat with all six croissants.

10. Bake for 15–20 minutes until the frangipane is cooked through and the almonds are a deep golden brown.

11. Remove from the oven and leave to cool for 5 minutes. Arrange 3–4 pieces of poached rhubarb on top of each croissant, brush lightly with a little more poaching syrup and dust generously with icing sugar. Serve immediately.