Monthly Archives: April 2016

Rhubarb Rhubarb and Orange scented Frangipani Puff Tart


Rhubarb and Orange Scented Frangipani Puff Tart

Rhubarb and Orange Scented Frangipani Puff Tart

I love frangipani, it is one of those concoctions that lends itself to different seasons, fruits and flavours. A classic frangipani is simply flavoured with vanilla essence and a touch of brandy or kirsch,   here we add a hint of the exotic with fresh orange juice and orange blossom water, both of which couple beautifully with the rhubarb. Puff tarts are incredibly easy to prepare,  but if you wanted something a bit more delicate then do make a short crust pastry, line an oblong or square baking tin and fill it with the almond and rhubarb as we do here. The joy of frangipani tarts is that more often than not there is no baking blind, so no worry that your beautiful shell is going to shrink away to nothing before you have got as far as filling it!   Continue reading

Rhubarb and Black Pepper Ice Cream


A scoop of rhubarb and black pepper ice cream

Rhubarb and Black pepper Ice cream.

This was something of an experiment. If black pepper marries with strawberries and caramel and such like then why not with rhubarb which also has an inherent sweetness hidden behind its natural sourness. The quantity of black pepper looks a little alarming but it works like magic, deepening and extending the full flavour of the rhubarb.  The actual colour of the ice cream was an unappealing greenish pink but the addition of a small quantity of powdered pink food colouring or cochineal brings the whole effect to life. Continue reading

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