Rhubarb financiers with mango, apricot and almonds

V

MAKES 18

You will need two nine-hole financier trays or fairy cake tins

• 85g rhubarb, cut into 7cm batons• 1 tbsp golden caster sugar• 250g butter• 140g• 225g icing sugar• 140g ground almonds• 6 egg whites (approx. 225g)• 6 dried apricots, finely chopped• 3 tbsp almond flakes• 3 tbsp apricot jam• 50g mango, chopped into small cubes