A simple recipe for a sweet treat pairing tangy rhubarb with creamy white chocolate...
500g rhubarb, trimmed
400g white chocolate, broken into pieces
1 tbsp caster sugar
150g melted butter, plus extra for greasing
200g light brown soft sugar
2 eggs, plus 1 yolk
250g plain flour
Preheat the oven to 200°C/gas mark 6. Roughly chop the rhubarb sticks into 3-4cm pieces, halving lengthways if very thick. Place the rhubarb pieces on an oven tray and sprinkle with the caster sugar. Bake for 15 mins, allow to cool and reserve any juices.
Turn the oven down to 180°C/gas mark 4. In a large bowl, mix together the melted butter and brown sugar until combined. Beat the eggs and egg yolk into the mixture until smooth. Fold in the flour, a pinch of salt and two-thirds of the broken chocolate, then mix in half the cooled rhubarb.
Grease and line a 24 x 24cm oven tray with baking paper. Transfer the mixture into it, spreading it out with the back of a wooden spoon to fit the tin. Scatter with the remaining chocolate and remaining baked rhubarb pieces, then drizzle over the reserved rhubarb syrup. Bake for 20 mins, then cover the tray loosely with tin foil and bake for a further 20-25 mins until slightly browned and loosely firm. Allow to cool, cut into squares and serve.
More rhubarb recipes in the March 2018 issue of LandScape magazine...
- Rhubarb, ginger and vanilla scone ring
- Rhubarb crumble ice cream
- Rhubarb puffs
- Rhubarb and custard
- Rhubarb tart
125g butter, cubed, plus some for greasing
250g plain flour
3 medium eggs
150ml double cream
1 tsp. cornflour
½ tsp. vanilla extract
500g rhubarb, cut into pieces 15cm long
Preheat the oven to 200°C/gas 6. Rub together the butter and flour. Add 50g of the sugar and the salt, then one egg, beaten. Bring the mixture together with a knife and then your hands to form a dough. Grease an 8in x 11in (20cm x 28cm) rectangular, loose-bottomed tart tin. Roll out the pastry on a lightly floured surface, line the tin with it and trim. Chill it in the fridge for an hour. Protect the pastry with some baking parchment, fill the tin with baking beans and bake for about 10mins, and then for a further 5mins without the paper and beans. Turn the oven down to 180°C/gas 4. In a bowl, combine the double cream, milk, remaining eggs, remaining sugar, cornflour and vanilla extract. Place the rhubarb pieces in the tin in rows and pour over the mixture. Cook for 35-40mins or until set. Cool on a wire rack and serve warm, sprinkled with icing sugar
Other rhubarb recipes in our May/Jun 2012 issue:
- Rhubarb and almond pudding
- Rhubarb and raspberry syrup
- Mini rhubarb Pavlovas
- Rhubarb crumble
- Rhubarb and cinnamon muffins
- Roast rolled pork with apple and rhubarb
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