Rhubarb Tartlets with Fennel Whipped Cream | RICARDO

Ingredients

• 1 1/4 cups (190 g) unbleached all-purpose flour
• 1/2 cup (65 g) icing sugar
• 1/4 tsp salt
• 1/2 cup (115 g) cold unsalted butter, diced
• 2 tbsp (30 ml) ice water
• 1/2 tsp gelatin
• 1 tbsp (15 ml) water
• 1 cup (250 ml) 35% whipping cream
• 2 tbsp sugar
• 2 tsp fennel seeds
• 1 fennel stalk, thinly sliced
• 1 tsp gelatin
• 6 tbsp (90 ml) water
• 3/4 cup (160 g) sugar
• 1 tbsp cornstarch
• 4 1/2 cups (585 g) fresh or frozen rhubarb, cubed
• 1 cup (250 ml) water
• 2 fennel stalks, thinly sliced (about 1/2 cup/60 g)
• Fennel fronds (optional)