Sophia Handschuh served up delicious rhubarb and almond croissants on Saturday Kitchen.

The ingredients for the poached rhubarb are: 480g caster sugar, 4–5 rhubarb stalks, trimmed and cut into 3cm pieces, 1 vanilla pod, split and ½ orange, zest only.

For the frangipane: 180g unsalted butter, softened, 220g caster sugar, 3 large free-range eggs, 220g ground almonds, 35g plain flour, ½ tsp vanilla bean paste, 35ml rhubarb poaching syrup (see above), 240g flaked almonds, to serve, 6 shop bought croissants, to serve and icing sugar, for dusting.

See more pastry recipes in the book titled: 500 Pastry Recipes available from Amazon now.