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Rhubarb and almond croissants
Fruit and vegetables
4–5
rhubarb
stalks, trimmed and cut into 3cm/1in pieces
½
orange
, zest only
35ml/1fl½ oz
rhubarb
poaching syrup (see above)
Tins, packets and jars
35g/1¼oz
plain flour
Cooking ingredients
480g/1lb 2oz
caster sugar
1
vanilla pod
, split
220g/8oz
caster sugar
220g/8oz
ground almonds
½ tsp
vanilla bean paste
240g/9oz
flaked almonds
, to serve
icing sugar
, for dusting
Dairy, eggs and chilled
180g/6oz unsalted
butter
, softened
3 large free-range
eggs
Other
6 shop bought
croissants
, to serve
Back to recipe
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