Rhubarb tart with clotted cream
Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its thick, fleshy stalks are treated as a fruit, despite their tart flavour.
For the roasted rhubarb
6 stalks of rhubarb
6 tbsp of light brown sugar
For the tart
frozen ready-rolled all-butter puff pastry, defrosted
1 tsp butter, for greasing
flour, for dusting
2 large organic eggs, separated
2 tbsp unrefined caster sugar
250g of clotted cream
2-3 drops of vanilla extract
- For the roasted rhubarb, preheat the Retigo combi oven to 200°C on a hot air mode. Cut the rhubarb into 10cm lengths and place it in a GN container with half a tea cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 6 minutes. Allow to cool, then drain, reserving the cooking juices.
- For the tart, preheat the oven to 180°C. Unroll the puff pastry, and using a rolling pin, roll it again to make the pastry slightly thinner. Cut the pastry into three even-sized rectangles. Using a sharp knife, score a 1.5cm border around each rectangle, being careful not to cut through the pastry. Place the pastry rectangles on a lightly greased baking sheet.
- Arrange 3-4 lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from the roasted rhubarb around the edges to give the pastry a shine. Bake for 18 minutes, until golden and risen.
- Meanwhile beat the egg yolks and sugar in a bowl for a few seconds, until thoroughly mixed. Beat in the clotted cream until you have a custard-coloured cream. Stir in a little vanilla extract; a couple of drops should be enough. With a clean whisk, beat the egg white in a clean bowl until it stands in stiff peaks, then fold into the creamed clotted cream mixture.
- Serve the clotted cream with the warm rhubarb tarts.