Caramelised Rhubarb Tarts
- 1 sheet flakey pastry
- 100g caster sugar
- 70mls water
- 100ml cream
- 20g butter
- Lemon zest from one lemon
- 2 cups chopped rhubarb, pieces about the size of half your thumb
For the pastry: Pre-heat oven to 180°C.
Cut four pastry squares, measuring about 10cm x 10 cm each. Put these on an oven tray (either lightly floured or lined with baking paper). Run a knife about 1cm in from the edge around the border or each square, not cutting all the way through the pastry though. This creates a rim when the pastry puffs up (hopefully). Cook at 180°C until golden brown. Remove and allow to cool (or store in an airtight container until required).
Make the caramel: Put sugar and water in a small heavy based saucepan over a medium heat. Dissolve the sugar completely and only then bring to the boil. Try not to stir it, instead move the pot to get the contents swirling if you need to. Cook to a golden brown – about 5-7 minutes and watch it like a hawk as it tends to go from clear to brown/burnt very quickly.
Once golden, remove from the heat, add the cream and return it to the heat (it may spit when the cream goes in so be careful!). Stir to get rid of any lumps then add the lemon zest and butter and stir until it melts.
Add the chopped rhubarb and cook gently until they soften slightly. Now set aside until required.
To assemble: Place a pastry square on individual plates and top with the warmed caramelized rhubarb. Serve with vanilla ice-cream. Yummy.
Keith Stewart’s wine suggestion
Fonseca 10-year-old Tawny Port