A simple twist on this classic combination of flavours and, if like me, you grow our own rhubarb, a great way to use some of the abundance of these beautiful pink sticks during early summer. Cooked rhubarb can be frozen and used throughout the year
Ingredients
1 pack shortcrust pastry
3-4 sticks rhubarb – cut the pink parts into thin lengths
300ml creme fraiche
2 eggs
3 tablespoons caster sugar
1 teaspoon vanilla bean paste or essence
1 tablespoon cornflour
50g chopped hazelnuts or flaked almonds
Method
Heat the oven to 180oC
Roll out the pastry and line a 20cm tart tin
Put the rhubarb in a saucepan that has a lid, add 2 tablespoons of water, cover and heat until the rhubarb is just tender, then remove gently from the pan and allow to cool
Mix 200ml of the creme fraiche with the eggs, sugar, vanilla and cornflour in a bowl and pour into the lined tart tin
Arrange the rhubarb over the top, then sprinkle the nuts over and bake for 35-45 minutes until the custard has set
Serve with a little extra creme fraiche
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