Rhubarb Tart from New British Classics by Gary Rhodes
Rhubarb is native to northern Asia, and did not reach Britain until the sixteenth century. It was used medicinally at first, and was not valued as a food until
Ingredients
- 4 egg yolks
- 60–75 g (2¼-3 oz) caster sugar
- 750–900 g (1¾-2 lb) fresh rhubarb
- 300–350 g (10–12 oz) Sweet Shortcrust Pastry
- 25 g (1 oz) unsalted butter
- 35 ml (1¼ fl oz) double cream
- 1–2 vanillla pods, split and scraped, or 2–3 teaspoons vanilla essence
- 300 ml (½ pint) milk
- 25 g (1 oz) cornflour
- Salt
- 75 g (3 oz) caster sugar
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