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NB. For this recipe, you will need an ice cream maker.
Ingredients
- For the rhubarb ice cream
-
- 450g/1lb
rhubarb stems, trimmed, cut into 5cm/2in pieces - 160g/6oz
caster sugar - 50ml/2fl oz water
- 6 free-range
egg yolks - 300ml/½ pint full-fat
milk - 300ml/½ pint
double cream - 1
vanilla pod, split, seeds scraped out using a knife
- 450g/1lb
- For the roasted rhubarb
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- 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
- 800g/1¾lb
- For the rhubarb tarts
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- 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
- 500ml/17fl oz full-fat
Preparation method
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For the rhubarb ice cream, place the rhubarb pieces, 50g/2oz of the sugar and all of the water into a pan. Stir well and cover the pan with a lid.
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Cook the rhubarb over a medium heat for 3-4 minutes, or until the rhubarb has softened, then remove the lid and continue to cook until it has broken down.
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Meanwhile, in a bowl, whisk together the egg yolks and the remaining sugar until pale and fluffy.
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In a separate pan, bring the milk, cream, vanilla pod and vanilla seeds to a simmer. When the milk mixture is just boiling, discard the vanilla pod (it can be washed and dried thoroughly, then reused in another recipe).
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When the milk mixture is just boiling, pour it over the egg and sugar mixture, whisking thoroughly until the mixture is smooth and well combined.
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Return the mixture to a clean pan and cook over a low to medium heat for 2-3 minutes, or until it is thick enough to coat the back of a spoon.
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Add three-quarters of the softened rhubarb and stir well until combined. Transfer the mixture to an ice cream maker and churn for 40-50 minutes, or according to the manufacturer’s instructions.
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When the ice cream mixture is almost solid, transfer it to a freezable container.
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Fold in the remaining softened rhubarb to form a ripple pattern, then freeze the ice cream for 3-4 hours, or until solid.
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For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
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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.
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Carefully remove the rhubarb pieces from the cooking liquid using a slotted spoon and set aside onto a plate to cool.
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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.
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For the rhubarb tart, increase the oven temperature to 220C/425F/Gas 7.
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In a separate saucepan, bring the milk and vanilla pod to the boil.
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Meanwhile, in a bowl, whisk together the sugar and egg yolks until pale, fluffy and well combined.
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Pour the hot milk mixture over the egg and sugar mixture and whisk together until smooth and well combined.
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Return the mixture to a clean pan and bring to a simmer.
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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.
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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.
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Spoon the cooled custard mixture into the centre of each pastry disc, leaving 1cm/½in free around the edge.
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Arrange the roasted rhubarb stems on top of the custard mixture.
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Bake the rhubarb tarts in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown.
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To serve, place a rhubarb tart into the centre of each of four serving plates. Place 1-2 scoops of rhubarb ice cream alongside. Drizzle over the reserved cider sauce.
Required techniques
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James Martin recipes from Saturday Kitchen
Over 2 hours preparation time
Over 2 hours cooking time
Serves 4
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