Prep time:
Cooking time: 50 minutes
Total time:
Serves: 8
Butter, for greasing
1 quantity chilled sweet shortcrust pastry
flour, for dusting
1kg rhubarb, chopped into 5-cm/2-inch pieces
2tbsp demerara (turbinado) sugar
120g caster sugar, plus extra for sprinkling (optional)
Spring rhubarb is wonderfully pink and tender, so you can dispense with the poaching step and put it straight into a pastry case, with a little brown sugar before putting it in the oven. The sugar caramelizes to give an almost toffee-like flavour. Eat hot or cold. Either way, it goes well with cream, custard or ice-cream.
The Great Dixter Cookbook is published by Phaidon £24.95. Wealden Times readers can buy it with a 30% discount and free UK shipping, using the code DX30 at phaidon.com/dixter offer open until 25 June 2018. Aaron Bertelsen is appearing at The Garden Hub at the Wealden Times Midsummer Fair.
Drain the rhubarb, then arrange inside the pastry case.
- words: Aaron Bertelsen
- pictures: Andrew Montgomery
You may also like
All-In-One Rhubarb and Almond Cake
This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...
Pistachio and Rosewater Meringues served with Greek Yogurt and Rhubarb Compote
Caroline Cowan creates a different take on a Meringue.
Rhubarb and Hazelnut Crumble Cake
There’s still a nip in the air, so this plain and worthy cake is wearing a nutty crumble cardigan. It’s an ideal reward when you come in from gardening/ walking/shopping, for me anyway - I know rhubarb can stir emotional...