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
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