Click here for more information about health and nutrition, The Waitrose & Partners farm, Leckford Estate. 400g rhubarb, trimmed and cut into short lengths Apr 12, 2020 - This rhubarb frangipane tart recipe can be made a day ahead, making it an ideal dinner party dessert. Nelson's Rhubarb and Custard Gin Only available at Waitrose Cellar and local stores near Uttoxeter This nostalgic gin uses the original Nelson’s London Dry Gin and infuses it with natural rhubarb essence. Tart, sweet, crisp and creamy all in one mouthful! Place ½ the rhubarb in the base of the pastry case. Spread the almond mixture over the top, then scatter over the remaining rhubarb. Take the pastry out of the fridge 30 minutes before using. This shopping feature will continue to load items when the Enter key is pressed. Cut the rhubarb into lengths to fit the tart tin and combine with the orange zest, water and maple syrup in a roasting tray and cook for 10-12 minutes until soft. ½ tsp vanilla powder Prepare the rhubarb the day before and it will have the perfect texture when you come to bake the tart. 250ml whole milk Spread the almond mixture over the top, then scatter over the remaining rhubarb. Leave to cool, then slice and serve with a spoonful of crème fraîche, if liked. Click here for more information about health and nutrition. is not enabled on your browser. 2 large eggs Customer Sales and Support Centre by free phone on 0800 1 88884 or To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Groceries, home essentials, and more delivered to your kitchen table. 1 vanilla pod, split in half and seeds scraped out Customer comment Return the mixture to the cleaned-out pan and cook over a medium heat, whisking constantly, for a couple of minutes. Register now and save with our Low Price Promise. We use cookies to provide you with a better service on our websites. Price: $24.13 ($12.07 / Count) & FREE Shipping: 2 new from $24.13. 2 eggs Rhubarb, in glorious technicolour. Put the mixture in an ovenproof dish and bake for 10-15 minutes, until the rhubarb is just tender but still holding its shape. Prick the base with a fork and rest in the fridge for 30 minutes. 6 egg yolks (see page 73 for what to do with the extra egg whites) Preparation time: 30 minutes, plus cooling and chilling Rhubarb & Custard Waitrose 225g by Waitrose. Turn the oven down to 180˚C, gas mark 4. Strain the hot cream and milk mixture through a sieve into a jug, then slowly whisk it into the egg and cornflour mixture, a little at time. Reduce the oven to 170˚C, gas mark 3. 1. I think rhubarb is a sensational fruit, and is bang in season at the mo. We use cookies to provide you with a better service on our websites. Beat in the ground cardamom, vanilla extract, a pinch of fine sea salt and the custard powder. 1. Prick the base, line with baking parchment, fill with baking beans and cook for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes, until the pastry is cooked through. Take it from the oven and cover with foil. Fold in the flour then the soured cream and the 2cm rhubarb pieces (reserving the longer lengths), along with any rhubarb juices. Leave it to cool in the dish, then trim off the excess pastry with a knife before serving. 6. Drain the liquid from the rhubarb pieces and arrange them over the custard. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder. 450ml double cream 2cm cinnamon stick This is one of the great food combinations. Jun 12, 2017 - Explore Claire-louise Jinks's board "rhubarb and custard", followed by 749 people on Pinterest. Whisk in the remaining 150ml cream, pour into a clean container and cover with greaseproof paper, directly on the surface, to stop a skin forming. Meanwhile, in a large bowl, whisk together the whole eggs and the yolks. If you have time, prepare the rhubarb a day ahead. section on the bottom of the page. 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