Cardamon Creme Brulee Tarts with Roasted Rhubarb

This is the final post for rhubarb week and I have saved the best for last. I have actually had this recipe in my back pocket for at least a year actually, waiting for the right time of year to post. Rhubarb was a regular feature in my childhood, as a family we grew it in our garden and regularly had it for dessert after Sunday lunch. The main difference between then and now is that our homegrown variety was definitely not forced rhubarb, it was thick, green, stringy and so incredibly sharp, almost sour in flavour. Whilst this style of rhubarb was far from my favourite it was something my mum loved. When I made these tarts for her she begged me for the recipe, and because I am a terrible son, who is ridiculously forgetful, it took me a whole year to send her the recipe. I would like to think it is worth the wait but that is just my big head showing! 

Now lets talk about the tricky part of this recipe. The creme brûlée filling is made on the stovetop, slowly stirring a custard until thickened which is theoretically simpler than baking. But and it is big but mastering the finished texture is a little tricky to get spot on. I would actually suggest that rather than using a temperature you should use visual clues. You need to cook the custard slowly for about 10-15 minutes or until the whisk creates tracks in the custard. If you undercook the custard it wont set as firm and wont give you that fabulous set custard of a creme brûlée. 

Buckwheat Pastry
220g buckwheat flour
30g caster sugar
pinch of salt
125g unsalted butter, diced and chilled
1 large egg yolk

Cardamom Creme Brûlée
1/2 vanilla pod or 1 tsp vanilla bean paste
1tsp ground cardamon
500ml double cream
6 large egg yolks
45g caster sugar, plus extra for brûlée topping

Roasted Rhubarb
1 batch roasted rhubarb (recipe here)
3 tbsp roughly chopped pistachios

To make the creme brûlée filling scrape the seeds from the vanilla pod and place into a bowl along with the cardamon, egg yolks and sugar, whisking together. Place the cream into a pan and bring to a simmer. Pour the cream onto the egg mixture and whisk to combine. Place the bowl over a pan of gently simmering water and stir constantly with a whisk (dont whisk vigorously, just stir gently, regularly scraping the bottom of the bowl) for about 10-15 minutes or until the custard has thickened the mixture should be the texture of a thick pouring custard. Remove the bowl from the pan and press a sheet of clingfilm onto the surface of the custard and refrigerate overnight.

To make the pastry place the flour, sugar and salt into the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk to the processor and pulse to combine. Squeeze some of the mixture together and if it holds its shape it is ready but if it crumbles apart pulse in a little water, a teaspoon at time until the dough holds together (normally it takes about 1-2 tbsp to bring the pastry together). Tip the dough out onto the work surface and bring together with your hands, forming into a short, fat sausage shape. Wrap the dough in clingfilm and refrigerate for at least an hour before using.

Preheat the oven to 180C (160C fan) and line a baking tray with parchment paper. 

To form the tart shells remove the pastry from the fridge and cut into six discs. Roll each disc of pastry between parchment paper until about 2-3mm thick. Gently drape the pastry into a 10cm loose bottomed fluted tartlet tin, pressing into the corners. Trim off the excess and place onto the baking tray. Repeat with the remaining pastry and refrigerate for an hour or until firm. Line the tart shells with a piece of crumpled parchment paper and fill with baking beans or rice and bake in the preheated oven for 25 minutes. Remove the parchment and the baking beans and bake the tarts for a further 5-10 minutes or until golden brown. Set aside to cool.

Once the pastry has cooled remove the creme brûlée filling from the fridge and divide between the tart shells. Top the tarts with a even layer of caster sugar and using a kitchen blowtorch caramelise the sugar. Place the tarts into the fridge for about an hour before serving (any longer and the crisp layer of sugar will start to melt). Preheat the oven to 190C (180C fan). 

Whilst the tarts are chilling roast the rhubarb as in this recipe here.

To serve top each tart with a few pieces of the rhubarb, with a little of the syrup, and a sprinkling of pistachios.

Rhubarb Gin

Todays rhubarb recipe is the simplest of the week, yes simpler than the roasted rhubarb, rhubarb infused gin. Shall I stop there and get straight to recipe? What else is there to say other than go and grab a bottle of gin and some rhubarb and make this immediately, your gin and tonic will never be the same again!

The basic recipe for this gin is simplicity itself and I would feel remiss simply giving you that, especially considering I could probably fit the whole thing into one tweet. To that end I have also come up with a fabulous cocktail, in case you get bored with the good old gin and tonic. Its based on a classic gimlet, with a double hit of rhubarb coming from the gin but also a little bit of rhubarb simple syrup.

Rhubarb Gin
400g rhubarb (the pinkest you can find)
250g caster sugar
750ml gin

Cut the rhubarb into short 2cm pieces and add to a large container (a 1 litre jar is perfect). Add the sugar and the gin, seal and give the jar a gentle shake. Pop the jar in a dark cool area and set aside for a week or two until the gin has turned a fabulously pink colour. Strain the gin through cheese cloth or a fine mesh sieve and bottle. 

Rhubarb Gimlet
75ml rhubarb gin
25ml lime juice
15ml rhubarb simple syrup (recipe below)

Add all the ingredients to a cocktail shaker full of ice and shake for a good 30 seconds until the shaker is getting too cold to hold. Strain into a martini glass and serve. 

Rhubarb Simple Syrup
250ml water
200g caster sugar
200g rhubarb, cut into 2cm pieces

Place all of the ingredients into a saucepan and bring to a boil before reducing the heat to low and cook for about 15-20 minutes. Pour the mixture through a fine mesh strainer to remove the rhubarband refrigerate the syrup until needed. 

Buttermilk Panna Cotta with Rose Roasted Rhubarb

It is day two of rhubarb week and to ease you in gently, ahead of a trickier recipe later in the week, today is about as easy as it gets, no baking, minimal effort and a definite crowd pleaser.

There is something rather magical about the vibrant pink of rhubarb next to something so simple and pale as a panna cotta, it looks special, elegant almost. It also belies the effort put in, and would look at home in any restaurant or at any dinner party. Actually it makes for a perfect dinner party dessert as everything can be prepared ahead meaning you're not making the faux pas of spending the entire evening in the kitchen (yes, this and all other modern etiquette questions will be answered in my upcoming book Edd’s Guide To Not Screwing Up)

Panna cotta with roasted rhubarb is a natural combo, basically a classic and for a good reason. I like when rhubarb gets a chance to shine, not hidden under lots of other flavours so a panna cotta is the perfect way of serving it. For this version I have taken that classic and tweaked it, just a little. I have used the roasted rhubarb from my last post and, once roasted, added a couple teaspoons of rose water, a magical combo if done right. Rose has a delicate balance to play, which becomes obvious when you ask people if they like the flavour. Quite often the answer will be no, making some reference to old ladies or tasting like perfume. Too much rosewater and you're in old dusty soap territory and too little you just cant taste it. To find your own balance add the rosewater little by little until it tastes just right. Also be wary of different brands, some taste sweeter, some more perfumed so tasting as you go is a sensible idea. For the actual panna cotta I have strayed from the usual dairy to add a little tang using buttermilk, which pairs beautifully with the sweet and sharp rhubarb. 

Buttermilk Panna Cotta with Rhubarb and Rose

Panna Cotta
2 gelatine sheets
250ml double cream
50g caster sugar
2 tsp vanilla bean paste
250ml buttermilk

Rose Roasted Rhubarb
1 batch roasted rhubarb (recipe here)
2-3 tsp rose water
edible rose petals, to serve (optional)

For the roasted rhubarb make as per the instructions here. Once finished simply add rose water, to taste. I would suggest 2-3 teaspoons. If serving chilled carefully transfer to a small container and refrigerate until needed. If serving warm I would make this as and when needed, if you reheat the rhubarb you run the risk of turning it mushy, I prefer it just to be holding its shape.

For the panna cotta place the gelatine into a small bowl and cover with ice cold water. 

Place the cream, sugar and vanilla into a small saucepan and bring to a simmer over medium heat, stirring to help the sugar dissolve evenly. Remove the gelatine from the water, squeezing off any excess moisture. Add to the pan and stir until dissolved. Remove from the heat and pour into a jug. Carefully divide the mixture between the dariole moulds and refrigerate for at least four hours. 

When ready to serve dip the dariole moulds into hot water to loosen the puddings then gently invert onto a plate to serve. Spoon some of the rhubarb onto the plate and enjoy.

Dont forget I have two more fabulous rhubarb recipes coming up this week so dont forget to keep checking back, the recipes only get better each day!

Rhubarb Week - Roasted Rhubarb

I am a proud Northerner. Yorkshire, born and bred. The fact I moved to London six years ago isn't helpful to this story so lets skim over that shall we? I grew up in Bradford, curry capital of the UK but we dont just do spice well, that part of the country is also home to an area known as the Rhubarb Triangle, home to Forced Yorkshire Rhubarb. The growing of forced rhubarb is almost mythical, done in darkened sheds with just candlelight to illuminate the farmers work.

Rhubarb was originally grown in London but that changed it 1877 when the first Yorkshire growers set up shop in Leeds. The growing environment turned out to be ideal and many growers followed, up to 200 farms were operating in the area at the height of the triangle. So popular was rhubarb, that during the war the government controlled the price to keep it affordable. But, times changed and its popularity dwindled, with most of the farms shuttering and the national affection for the vegetable, yes its not actually a fruit, dried up. Thankfully over the last 10/15 years we have become a nation of rhubarb lovers again. Right now we are in the middle of the forced rhubarb season so this week I am presenting you with a whole host of rhubarb recipes, starting today with a basic roasted rhubarb, which to my mind is the simplest and best way of treating rhubarb. A batch of this makes for a fabulous breakfast served with yoghurt and granola, or served alongside a panna cotta for dessert. 

Before we get to the first recipe I should briefly talk about the difference between regular and forced rhubarb. Forced rhubarb, which is in season January-March, is grown in Yorkshire, outdoors for the first two years, before being moved inside, into dark sheds a few months before harvest. In this dark and warmer environment the rhubarb grows and the carbohydrates that have been storing up for two years convert into sugar, leaving forced rhubarb at once thinner, sweeter and more vibrant than its traditional sibling. So much more prized are the forced varieties that the farmers from the Rhubarb Triangle led a campaign for Forced Yorkshire Rhubarb to become a protect categorisation in the EU, marking it alongside foods such as Champagne and Stilton Cheese.

Roasted Rhubarb
250g forced rhubarb
65g caster sugar
Juice of 1 orange (at this time of year I like to use blood oranges but any will do)
1 vanilla pod

Optional Extras
Lemon Zest (you can also use lemon juice instead of orange for a sharper flavour)
Star Anise, Cinnamon, Tonka Bean

Preheat the oven to 180C (160C fan). 

Trim the ends of the rhubarb and cut into one inch long pieces. Place onto a small baking tray with the sugar and the orange juice, mixing together. Cut the vanilla pod in half and scrape out the seeds, placing both the seeds and the pod onto the tray. 

Roast the rhubarb for 10-12 minutes until tender but the rhubarb is still holding its shape. Serve either warm or chilled.