Here is an unusual recipe from Skye McAlpine but dont be put off. Its from her new book ” A Table Full of Love”. It works best with the long, thin and very pink stems that you get early in the season. And as far as i know there is no shortage of rhubarb in the UK right now.
Ingredients
- 325 g sheet of ready-rolled all-butter puff pastry
- 1 egg lightly beaten
- 250 g mascarpone
- 2 tbsp Finely grated parmesan cheese
- 400 g thin stems of bright pink rhubarb
- 1 tbsp caster sugar
- 130 g cheddar cheese grated
- a small bunch thyme
- sea salt flakes and freshly ground black pepper
Servings:
Instructions
- Heat the oven to 200C/180C fan/gas mark 6. Line a baking tray with baking parchment and unroll the sheet of pastry on to the tray. Use a sharp knife to score a two to three-centimetre border around the edge, then prick all over the centre part with a fork.
- Brush the pastry edge with the egg, then line with baking parchment and baking beans. Blind-bake in the oven for 10 minutes, until dry to the touch and lightly golden at the edges. Take out of the oven and leave to cool for 10 minutes or so.
- In a small bowl, combine the mascarpone with the Parmesan and season generously with salt and pepper. Spoon the mascarpone over the middle of the tart, and spread it out as evenly as you can. If the pastry is puffed up in the middle, don’t worry, just press it down gently with your hands and spoon the mascarpone on top.
- Cut the rhubarb into long-ish pieces, roughly 16 centimetres long, and arrange them snugly, side by side like soldiers, over the mascarpone. Sprinkle the sugar over the rhubarb, then top with the grated Cheddar. Lastly, scatter over a few thyme leaves.
- Set in the oven to bake for 15-20 minutes, until the cheese is melted and the rhubarb is tender. Serve warm with a green salad.
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