Rhubarb assiette

11 September 2006
Rhubarb assiette

(serves four)

For the crumble
50g butter
50g granulated sugar
100g flour
50g roasted nuts, chopped
4 x 6cm tartlets, baked blind
100g stewed (1cm dice) rhubarb

For the sorbet
170g sugar
500ml water
350g rhubarb, chopped
250ml sorbet syrup (1:1 sugar and water)

For the samosa
125g rhubarb, diced
30g unsalted butter
70g sugar
1tbs orange juice
4 sheets filo or brick pastry
Clarified butter
For the jelly
15 rhubarb stalks
400ml sugar syrup
Lemon juice
Extra syrup (optional)
2½ gelatine leaves
Sable (for eight portions)
40g rhubarb purée
40g unsalted butter
75g sugar
1 egg
4 x 5cm sable biscuits

For the rhubarb tuile Rhubarb peel


To make the crumble, combine butter and sugar. Rub in flour with a dash of water to obtain a crumble texture. Put on a baking sheet and bake till golden, about 20 minutes in a moderately hot oven. Mix in the nuts. Assemble the tart by filling the pastry cases with rhubarb and covering with the topping.

To make sorbet, dissolve sugar in water. Poach the rhubarb, drain and blend with 250ml poaching liquor. Add the syrup and churn in an ice-cream machine.

For the samosa, stew the rhubarb, butter and sugar in a cover pan till soft. Add orange and continue cooking until the rhubarb has almost dried out. Cool. For each samosa, lay a rectangle of pastry on a work top. Put a quarter of the rhubarb at one end (well away from the edge). Fold twice to form a neat triangle enclosing the fruit. Fry until golden in clarified butter

To make the jelly, peel the pink skins off 15 rhubarb stalks. Boil about 400ml sugar syrup and pour over the skins. Macerate 24 hours. Strain the liquid, adjust flavour with lemon juice and extra syrup if necessary. Add 2½ leaves of gelatine per 450ml. Pour into glasses or ramekins and set.

To make the sable, put the rhubarb, butter, sugar and egg in a basin over a bain-marie. Whisk to a ribbon and cool. Spoon mixture over the biscuits

To make the rhubarb tuile, dip ribbons of rhubarb peel in a simmering syrup. Drain and dry out until crisp either in a hotplate or a very cool oven.

  • 1999 Beerenauslese Velich Apetlon, Neusiedlersee (£6.50 per glass)

Photo © Tom Stockhill

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