The last of the home grown rhubarb is coming this month, after that you need to let the plants rest and regroup. So I whipped up this Rhubarb and Orange Frangipane Tart to make the most of it while it’s still with us!
The later season rhubarb isn’t as vibrantly coloured as the younger forced rhubarb you get at the beginning of the year, if you made it with that then this would really be a pink showstopper! However, the regimented rows of rhubarb are very pleasing to me and the taste is amazing!
The natural tartness of the rhubarb and the sweetness of the orange frangipane go together so well and make a wonderfully refreshing tart that’s full of flavour.
Makes 1 rectangular tart
One sheet ready rolled sweet shortcrust pastry (or make your own but I was short on time!)
~4 sticks rhubarb
85g butter, softened
85g caster sugar
85g ground almonds
zest of one large orange, finely grated
1 tbsp caster sugar
- Heat the oven to gas mark 7 and grease your loose bottomed rectangular tart tin well.
- Shape and roll the pastry to fit (I had to trim a bit off the sides to make an extension, the scraps then went for jam tarts!)
- Press the pastry into the tin carefully, leaving a small overhang around the edge.
- Slice your rhubarb into batons the width of the inside of the pastry shell.
- In a small mixing bowl combine the butter, sugar, egg, ground almonds and orange zest and beat until well combined and smooth.
- Scrape the frangipane mixture into the pastry.
- Place the rhubarb on top of the frangipane evenly.
- Sprinkle with the remaining 1 tbsp sugar.
- Bake for 30 minutes until the top of the frangipane is golden brown and the pastry an even colour.
- Remove from the oven and trim away the excess pastry from the edges with a sharp knife.
- Leave to cool completely in the tin then carefully unmould.
- Serve with fresh clotted cream for a delightful afternoon treat!
A little breakfast recipe here to ease back into the swing of things! This Rhubarb and Orange Compote is a nice zingy way to pep up your yogurt and museli and gets the day off to a great start! I didn’t used to be a breakfast person. In fact I spent about 28 years avoiding the meal! Nowadays, however, I cannot get going until I’ve had a good breakfast and I know that a bad breakfast will hold me back the whole day, no matter how much I’ve enjoyed it! (I’m looking at you, croissants!). I need protein to kickstart me, sugary cereals and pastries do me no good at all. I tend to turn to eggs but some days you just don’t want anything cooked, a cool bowl of greek yogurt, fruit and museli is just perfect for me then!
My love affair with rhubarb is well documented. I love the colour and the tartness. I think the combination of rhubarb and orange is just diving, a really zingy combination that hits your tastebuds and wakes you up! Perfect breakfast food!
Serves 2 generously, 4 more reservedly
~3 stalks rhubarb, trimmed
~100-150ml orange juice (just enough to come about halfway up your rhubarb in the pan)
2 tbsp sugar (or honey as a natural alternative) *
Plain Greek Yogurt and Museli to serve
– Trim your rhubarb and chop it to about 2″ lengths.
– Pop it in a small saucepan with enough orange juice to come about halfway up your rhubarb and the sugar or honey.
– Bring to the boil and simmer on a low heat for 10-15 minutes until your rhubarb is soft.
– You can serve it warm but I like to prep this in advance for a cold breakfast.
– Serve with greek yogurt and museli. I like to mix up my own museli according to my mood, this time it was oats, almonds, hazelnuts and goji berries.
*You may find you can dial down or even leave out the sugar here if you like. The sugar in the orange juice may be enough for you, especially if you are using a juice from concentrate rather than fresh as it has added sugars already. I still have a painfully sweet tooth but I’m getting there cutting down slowly!
One of the things I love about my mum’s kitchen is that there are always at least 3 pavlova bases ready to be assembled into whatever dessert we fancy. To round off our meal I had thought to serve a rhubarb sponge or tarte tatin but really wanted something a bit lighter. Mum suggested a pavlova and I am very glad that she did! I am always a big fan of Yorkshire Rhubarb and, as always, the sharpness of the rhubarb is offset nicely by the sugar in the meringue. We served them as individual pavlova but you could assemble one large one if you prefered.
4 individual meringue bases
300ml whipping cream
4 stalks rhubarb
– Heat the oven to gas mark 6/200C.
– Chop the rhubarb into slices of 2cm or less.
– Place the rhubarb in an oven proof dish and springle with the sugar.
– Roast in the oven for 25-30 minutes. You want there to be plenty of juice and the rhubarb to still hold its shape.
– Remove from the oven and allow to cool.
– Drain the juice into a small jug.
– Whip the cream until it just forms stiff peaks.
– Fold the rhubarb through the cream, adding just a little of the juices to sweeten. Reserve a few pieces of rhubarb to garnish.
– Pile the cream onto the pavlova bases.
– Dot a few pieces of rhubarb on the top.
– I like to leave them to stand for at least 1 hour to allow the meringue to soften under the cream. if you prefer a crisp meringue all through only assemble just prior to serving.
– To serve drizzle the remaining juice over the tops.
Filed under Desserts, Easy