I get really excited when the rhubarb is ready, as it’s really the start of great things to come.
Individual Rhubarb Tartlets Recipe
125g butter, at room temperature
60g caster sugar
160g of whole-wheat flour
80g ground almonds
1 drop pure almond extract
1 large egg, beaten
200g of rhubarb, washed and sliced, keep some pieces long
100g & 50g caster sugar
1 Teaspoon of Vanilla Essence.
In your mixer, beat the butter with the sugar until fluffy. Add in both the flour and the ground almonds, the almond extract and the beaten egg. Cover the bowl with cling film and refrigerate the pastry for at least 30 minutes.
Preheat the oven to 180°C. Divide the pastry into equal pieces. Press each piece evenly into the bottom and up the sides of a muffin tin. Warning: This is a little time consuming- but worth the effort, the result is like a crumble pastry, very moreish. Bake for 18 to 20 minutes, until the pastry is golden and set. Transfer to a rack to cool completely. Remove the tartlet shells from the tin.
In a saucepan, combine 3/4 of the sliced rhubarb with the sugar and 2 tablespoons of water; bring to a boil. Simmer over moderately low heat, stirring occasionally, until very thick, about 15 minutes. Scrape the puree into a bowl and let cool; cover and refrigerate until firm and cold.
Roast the remaining rhubarb with the remaining sugar for approx. 30 minutes. Try to keep the shape of the spears.
Whip the cream to soft peaks. Spoon about 1 tablespoon of the fruit puree into each tartlet. Top with a dollop of the cream and serve with a slice of the roasted rhubarb.