Preheat the oven to 175. Cut the ends off the rhubarb then slits all the way along so that it lies flat
Step 2
Roll out your marzipan with some icing sugar (so it doesn't stick) to the length of the rhubarb and 3 times the width
Step 3
Brush with the sweet syrup, then sprinkle over an optional sprinkle of sugar. Roll up the rhubarb in the marzipan, and press closed with some of the syrup
Step 4
Cut your pastry to the length of the rhubarb, then roll up the log in pastry, brushing with syrup and trimming off the excess.
Step 5
Cut slits in the top, then bake on a well lined tray for 30 minutes. Leave to cool for 5 minutes before enjoying warm with some cream/ice cream