Rhubarb Tart
Serves 12
Rhubarb gel
Ingredients
750g rhubarb juice
60g sugar
11g agar agar
250g grapefruit juice
Method
Heat the rhubarb juice and sugar up to simmer.
In a separate pan heat up the grapefruit juice, add agar agar and stir until dissolved.
Remove from the heat and add the grapefruit juice.
Mix together then pour into a lined tray and set in the fridge for 12 hours, until it becomes a jelly.
Remove from mould, place into a blender and blitz until smooth, then pass through a fine sieve.
Ginger creme patisserie
Ingredients
500g milk
6 egg yolks
100g caster sugar
20g cornflour
10g grated fresh ginger
Method
Bring the milk and ginger to a simmer and allow to infuse for 10 minutes.
Beat the eggs and sugar together until it has doubled in volume and has gone pale.
Pour milk through a fine sieve to remove the grated ginger. Pour a third of the milk into the eggs and stir, making sure to bring in the sides.
Pour the eggs and milk into the remaining milk and return to a low heat and continue to stir, making sure not to catch the pan.
Allow to thicken. It should coat the back of a spoon. Cover with cling film and allow to cool.
Rhubarb crisp
Ingredients
500ml water
500g sugar
500g rhubarb
Method
Use a mandolin to slice the rhubarb as finely as possible. Bring the water and sugar to around 89°C, add the rhubarb and warm
until it has become almost translucent.
Add rhubarb to a lined baking tray and place in a dry oven at 50°C for 24 hours.
Italian meringue
Ingredients
85g water
400g sugar
200g egg white
1tsp lemon juice
Method
Beat the egg whites in a mixer until it has stiff peaks. Add lemon juice as this will stop the over-beating of the whites.
Bring the sugar and water to 121°C, keeping the egg whites mixing on a low speed.
Add the sugar syrup slowly and in stages.
Add to the piping bag when it is glossy and incorporated.
Rhubarb compote
Ingredients
500g chopped rhubarb
100g sugar
50g red port wine
5g hibiscus
1 vanilla pod
Method
Add all ingredients to a pan and reduce.
Remove rhubarb from liquid and reduce liquid to a syrup consistency.
Mix in rhubarb and leave to cool in a tub.
Ginger tart cases
Ingredients
420g plain flour
Pinch of salt
250g unsalted butter
2 egg yolks
1 tbsp ice water
15g grated stem ginger
Method
Mix flour and salt in a large bowl.
Add the cubed butter and ginger.
Use a pastry blender to break in the butter until the mixture has a crumbly, pebble-like texture – about the size of peas.
Mix the egg with two tablespoons of the water.
Make a well in the centre of the dry ingredients and add the beaten egg mixture, mixing with a fork until the dough holds together.
If it’s not coming together easily, add the additional tablespoon of ice water.
Place the compote into a tart case, pipe the meringue and bake for 20 minutes, or until the meringue is golden-brown.
Decorate with the gel, crisps and creme patisserie.
