Roasted Rhubarb Tarts with Strawberry Ice Cream
Give this lovely Rhubarb Tart recipe a go, using our Rhuberry Cider and the best Strawberry ice cream you can afford, or why not make your own!
For the roasted rhubarb
- 800g/1¾lb rhubarb stems, trimmed, cut into 5cm/2in pieces (1cm/½in thick)
- 300ml/½ pint cider
- 200g/7oz golden syrup
- ½ tsp five-spice powder
- 1 vanilla pod, split, seeds scraped out using a knife
For the rhubarb tarts
- 500ml/17fl oz full-fat milk
- 1 vanilla pod, split
- 125g/4½oz caster sugar
- 5 free-range egg yolks, plus 1 free-range egg, beaten
- 4 heaped tbsp cornflour
- 500g/1lb 2oz all butter ready-rolled puff pastry
- plain flour, for dusting
- For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
- Place the rhubarb into a roasting tray, pour over the cider and add all of the remaining roasted rhubarb ingredients, including the vanilla pod. Transfer to the oven and roast for 8-10 minutes, or until the rhubarb stems are just tender.
- Carefully remove the rhubarb pieces from the cooking liquid using a slotted spoon and set aside onto a plate to cool.
- Bring the remaining cooking liquid to the boil in a pan. Boil for 2-3 minutes, or until the volume of liquid has reduced and thickened slightly. Set aside until ready to serve.
- For the rhubarb tart, increase the oven temperature to 220C/425F/Gas 7.
- In a separate saucepan, bring the milk and vanilla pod to the boil.
- Meanwhile, in a bowl, whisk together the sugar and egg yolks until pale, fluffy and well combined.
- Pour the hot milk mixture over the egg and sugar mixture and whisk together until smooth and well combined.
- Return the mixture to a clean pan and bring to a simmer.
- Add the cornflour, whisking continuously to remove any lumps. Continue whisking over a medium heat until the mixture is thick enough to coat the back of a spoon. Transfer the custard mixture to a bowl, cover with cling film to prevent a skin from forming, then set aside to cool.
- Roll the puff pastry out onto a lightly floured work surface to a 0.5cm/¼in thickness. Using a cookie cutter or an upturned mug, cut four 15cm/6in discs from the pastry. Brush each disc all over with the beaten egg then prick several times with a fork. Transfer the discs to a baking sheet.
- Spoon the cooled custard mixture into the centre of each pastry disc, leaving 1cm/½in free around the edge.
- Arrange the roasted rhubarb stems on top of the custard mixture.
- Bake the rhubarb tarts in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown.
- To serve, place a rhubarb tart into the centre of each of four serving plates. Place 1-2 scoops of stawberry ice cream alongside. Drizzle over the reserved cider sauce.