Poached rhubarb tarts

Rhubarb is high in Vitamin C which boosts the immune system and helps protect against the common cold.

Serves 4-6

250g plain flour
150g butter, softened
80g grated palm sugar
1 egg
500g rhubarb, trimmed and sliced
250ml pomegranate syrup
2 oranges, zest and juice
½ teaspoon vanilla paste
1 piece each of cinnamon quill, star anise, Sichuan pepper and bay leaf
100g grated palm sugar
150ml mascarpone
50ml honey
¼ teaspoon vanilla paste

  • Step One

    In a large bowl, mix flour, butter, palm sugar and egg until it forms a soft dough. Cover with cling wrap and let rest for 1 hour in fridge.

  • Step Two

    In a pot bring pomegranate syrup, orange zest and juice, vanilla paste and spices to the boil and reduce until it coats the back of a spoon.

  • Step Three

    Add rhubarb and cook until just softened, take off and cool quickly on a pre-chilled tray.

  • Step Four

    Line muffin tin with baking paper.

  • Step Five

    Roll out pastry dough and cut out rounds to fit into muffin tin.

  • Step Six

    Blind bake until brown and the pastry is cooked. Let cool.

  • Step Seven

    In a bowl, mix mascarpone with vanilla and honey until smooth. Set aside.

  • Step Eight

    Spoon rhubarb mixture into tarts. Top with honey mascarpone mixture and serve.


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