"The rhubarb and blueberry are so good together here, but do play around with the fruits, if you like; figs and raspberries also pair nicely. If you’d prefer to use just one fruit, some thinly sliced peaches, apricots, or apples work well. Serve this with whipped cream or vanilla ice cream alongside.
The Amaretti cookies are for soaking up the excess liquid from the fruits. You want the dry, crumbly variety, not the soft chewy ones. They’re not hard to get hold of, but if you find yourself without, crushed ladyfingers or ground almonds can be used instead. They won’t provide the flavor hit of the Amaretti, but will be fine."
This recipe is reprinted from Sweet, by Yotam Ottolenghi and Helen Goh, with permission from our partner Ten Speed Press. You can read more about it in the story, Of Course We Love Ottolenghi's Rhubarb Galette. —Food52