Recipes

A favourite rhubarb recipe from Henrietta Green

Serves 4-6

    15g (½ oz) butter, plus extra for greasing
    225g (8oz) rich shortcrust pastry, chilled and rested
    450g (1lb) rhubarb
    2 tbsp caster sugar
    4 tbsp coarse marmalade
    1 tbsp whisky

Preheat the oven to 190C/375F/gas mark 5 and generously butter a 20cm (8in) tart tin or four individual tart tins with removable bases.

Roll out the rested pastry into a circle about 6mm (¼ in) thick and slightly larger than the tin. Line the tin(s) with it, trim the edges, prick the bottom(s) with a fork and cover with greaseproof paper weighted down with some baking beans. Bake blind in the preheated oven for 15 minutes. Remove from the oven and leave to cool slightly. Turn up the oven to 230C/450F/gas mark 8.

Meanwhile cut the rhubarb into 5cm (2in) lengths. Put them into a saucepan with the sugar and cook gently over a low heat for about 5-7 minutes, shaking the pan occasionally, until the rhubarb releases some of its juices but is still firm enough to handle. Strain, reserving the juices and leave to cool.

When the pastry is slightly cooled use a pastry brush to paint the base(s) and sides with 2 tbsp of the marmalade. Stand the pieces of rhubarb upright in the tart(s), packing them in tightly, dot the top(s) with the butter, cover with greaseproof paper and bake in the preheated oven for about 15 minutes. Remove from the oven and leave to cool slightly.

To make the glaze, boil the rhubarb juices in a saucepan over a high heat to reduce to about a teaspoon. Stir in the remaining marmalade and the whisky and, stirring constantly, continue boiling to reduce by about half. Using a pastry brush, paint the glaze over the top of the fruit and allow to cool before serving.