Rhubarb and Lemon Tart - Step 1

Rhubarb and Lemon Tart

A delicious way to celebrate Spring Rhubarb

Prep 15 mins, plus 2 hours to macerate the RhubarbCook 45 minsServes 4

Lemon tart is one of my favourites, and with the simple addition of lightly stewed rhubarb, it is taken to another level. Although this dessert is best enjoyed a few hours after baking, it can be prepared a day in advance and kept in the fridge. Macerating the rhubarb with sugar enhances the flavour and texture of the fruit, and extracts its natural juices.

This recipe is from my cookbook: Simply Raymond: Kitchen Garden

Ingredients

For the Rhubarb

  • 300gForced, pink Rhubarb
  • 40gCaster sugar

For the Lemon cream

  • 2 mediumEggs
  • 20gCaster sugar
  • 100mlDouble cream
  • 1/2Lemon, for zesting

To Finish

  • 1Shortcrust pastry case, precooked (20cm diameter x 2.5cm deep)
  • 1 tspIcing sugar, for dusting

Method

  1. 1

    For cooking the Rhubarb. Wash the rhubarb sticks, but do not peel them. Chop them into pieces, each about 2cm long. Lay them in a deep-sided baking tray and toss them with the sugar. (The amount of sugar needed will vary depending on the tartness of the rhubarb. Try the rhubarb before macerating and adjust the sugar quantity accordingly – maybe more, maybe less.)

  2. 2

    Leave to macerate for at least 2 hours, occasionally tossing the rhubarb. (There’s no need to cover the rhubarb as it has plenty of acidity to prevent any oxidisation, so it won’t discolour.)

  3. 3

    Preheat the oven to 150°C/130°C fan/gas 2. Place the tray of rhubarb in the oven and bake for 20 minutes. Remove the tray from the oven and leave the rhubarb to cool in the tray, then drain the juices into a bowl.

  4. 4

    For the Lemon cream and baking the tart In a bowl, whisk together the eggs and sugar. Mix in the double cream. Finely grate the lemon and mix the zest into the cream mixture.

  5. 5

    Arrange the rhubarb pieces over the base of the tart, and then pour in the lemon cream around the rhubarb pieces.

  6. 6

    Bake for 15–20 minutes. Remove the tart and allow it to cool for about 2 hours at room temperature. Before serving, dredge icing sugar around the edge of the pastry.

  7. 7

    Slice generous portions. It will be delicious as it is, but you may also wish to serve it with cream or crème fraîche.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!