A Surplus Of Rhubarb
What to make when you find yourself with too much rhubarb 🥧
Rhubarb has always felt special to me, firstly, it’s hot pink which can only be a good thing, secondly its intriguing similarity to celery has always drawn my interest, how can two things that look so similar taste so different? And lastly, it’s blow your socks off sour, as a lover of anything tangy it has my name written all over it. After seeing every single person on the internet (at least that’s how it seems to me) use forced rhubarb I decided it was my time, however actually getting hold of the stuff turned out to be more difficult than anticipated. Luckily I have friends in the food industry and I managed to rope one of them into ordering me some forced Yorkshire rhubarb from her supplier. The problem is I could only get a whole box, or nothing… and that is how I ended up with 6kg of rhubarb to use up. I invite you to come join me on my journey to use it all up.
Rhubarb Jam
My first port of call was, of course, to make a big batch of rhubarb jam, once jammified, the shelf life is much better, giving me a bit more time to figure out what the hell I’m going to do with it all. I believe the wonderful Nicola Lamb has a rhubarb newsletter coming out this week if you really want to dive into sugar percentages and different ways to prepare rhubarb but I stuck with my standard jam ratio of 40-50% sugar. Because I wanted this jam to be nice and tart I stuck with 40% and added a touch of citric acid, you can always use lemon juice instead. The addition of pectin here is optional but I like to use it for a firmer set, I find the small sachets of pectin to be more reliable than the liquid form but that’s a whole other topic for another day. For now let’s get on with the jam!
Ingredients
1kg rhubarb
400g caster sugar
A few empty vanilla pods or 1tsp vanilla paste
3g or 1/2tsp citric acid
5g pectin mixed with 10g sugar
Method
Chop the rhubarb into approximately 1cm pieces, throw away the leaves (they’re poisonous) but keep the manky end bits, we’ll deal with these later!
Combine the rhubarb with the sugar and some vanilla (I use old, empty pods for this rather than cracking into a fresh one!). Leave this mixture for at least 3 hours to macerate.
Once all of the sugar has dissolved put onto a medium/high heat and bring to the boil.
When the jam is boiling, shower in the pectin/sugar mixture whilst whisking, this will help stop any lumps of pectin forming.
Reduce the heat to low and cook for at least an hour, stirring intermittently.
When all of the rhubarb has broken down and the jam has thickened, remove from the heat, fish out any bits of vanilla and decant into sterilised jars.
I used this jam in some rhubarb tarts (see below), but also on my porridge, on some rice pudding, and in this a vertical roll cake - recipe here, I just switched up the flavours by changing the jam to rhubarb, the puree to raspberry and omitting the earl grey.
Rhubarb, Pistachio & Cardamom Tarts
Onto our next rhubarby bake, these lovely, pistachio, rhubarb & cardamom tarts. Sometimes I envision a finished tart or cake and I can picture it exactly, I then make it only for it to turn out to be absolutely awful, however this was one of the rare occasions that the final product was exactly how I imagined and I’m so happy with it! Before you get going, this is much easier as a two day process, a few of the elements require chilling and I recommend chilling overnight, it can be done over one day, just allow plenty of time.
This will work in any tin you choose, I tend to find that smaller tarts don’t need blind baking which saves a considerable amount of faff however if you only have a large tart case use that instead, you’ll just need to blind bake the pastry case before adding the filling. This pastry will make more than you need (I didn’t want to start messing about with tiny amounts of egg) so just use what you need and throw the rest in the freezer for your next bake.
Ingredients
Sweet Pastry
330g plain flour
35g ground almonds
Pinch of salt
100g icing sugar
200g cold butter
1 egg
1tsp vanilla extract
Pistachio Cream
5 cardamom pods
100g double cream
50g roasted pistachios
100g white chocolate
100g double cream
Pinch of sea salt
A teeny tiny bit of green food colouring (optional)
Cardamom & Pistachio Frangipan
100g roasted pistachios
10g plain flour
2tsp ground cardamom
100g room temperature butter
100g sugar
2 eggs
Rhubarb Jam
200g as above
Roasted Rhubarb
4 sticks rhubarb
Caster sugar
Method
Start by making the the pistachio cream, bring the first 100g of cream to the boil, add the cardamom and leave to infuse for an hour.
While that’s infusing, make sweet pastry, combine the flour, almonds, salt, icing sugar and butter and mix until there are no lumps of butter and the mixture looks like breadcrumbs, do not mix for too long or it will form a huge lump!
Add the egg and vanilla and mix until just combined.
Give it a quick kneed by hand to ensure there aren’t any lumps, clingfilm and refrigerate for at least 2 hours or overnight.
Resume the pistachio cream, roast the pistachios and blitz.
Remove the cardamom pods from the cream, re-weigh to account for any weight lost (we need 100g) and bring to the boil.
Add the white chocolate and salt to the blender with the pistachios, pour over the freshly boiled cream, leave to sit for a few minutes and then blitz.
If you want, add a tiny bit of food colouring at this point.
Add the final 100g of double cream.
Chill overnight or for at least 3 hours with clingfilm touching the top.
Next make the pistachio & cardamom frangipan, this can be done the day before, or the day of, either is fine!
Roast the pistachios and leave to cool, once cooled blitz with the flour and cardamom, this will help keep the pistachios powdery rather than turning into pistachio paste.
Combine everything in the bowl of a stand mixer.
Beat on high for about 5 minutes until there are no lumps of butter and the mixture is paler in colour.
Set aside until ready to use.
Once all of the elements are chilled, roll out the pastry and line the tarts.
Chill for half an hour and pre-heat the oven to 160°C
*If you’re doing a large tart, blind bake for 20-25 minutes before continuing*
Fill the tarts with a spoonful of rhubarb jam followed by frangipan, they should be about 3/4 full to avoid any spillage.
Bake for 30-40 minutes depending on the size of your tins.
While the tarts are baking prepare the roasted rhubarb, cut on an angle or leave long if you’re making a large tart.
Weigh the total amount of rhubarb and add 40% sugar and a tablespoon of water.
Roast the rhubarb in the same oven as the tarts for 15-25 minutes depending on the thickness of the rhubarb, we want it to be cooked but still hold it’s shape.
Leave everything to chill.
For the pistachio cream, decant it into a bowl and whisk it by hand until it thickens and becomes piping consistency. Be careful not to over-whip or it will become grainy.
Pipe the pistachio cream onto the tarts and finish with the roasted rhubarb (save any liquid leftover from roasting!), enjoy!
Rhubarb Margatitas
Finally let’s get onto possibly my favourite part, using all of the end bits of rhubarb to make some delicious rhubarb syrup, this is great with loads of stuff, I like it in a Prosecco, with fizzy water and a squeeze of lime or or course in a rhubarb margarita.
Rhubarb Syrup
Rhubarb (this can just be the rubbish end bits)
Sugar
Roast the rhubarb with 50% sugar at 200°C for 20 minutes.
Strain off the syrup
Rhubarb Margarita Ingredients
120ml tequila
60ml cointreau
60ml lime juice
90ml rhubarb syrup
5g fresh ginger
Ice
Grate the ginger and combine with all of the liquids.
Give everything a good shake with plenty of ice.
Garnish with a piece of roasted rhubarb.
Enjoy, if you’ve got to the end of this post you’ve definitely earned it!
hi! can you share the dimensions of ur mini tarts? xx and how many does this recipe make?