yolks,sugarandcornflourin a heatproof
bowluntilsmooth.Placemilkandvanillain
a saucepanovermediumheatandbring
tojustbelowtheboil,thenremovefrom
heat.Pourhotmilkmixtureovertheegg
mixture,whiskingslowlyuntilcombined.
Returnmixturetosaucepanandplaceover
mediumheat.Cook,stirringconstantly
witha whisk,for5-6minutesuntila thick
custard.Removefromheatandcoolfor
5 minutes.Strainthrougha finesieve,then
pouroverthebase.Coolfor 10 minutes.
Arrangerhubarbpiecesontopin
2 evenrows.Bakefor 30 minutesoruntil
custardhassetwitha gentlewobblein
thecentre.Whilesliceis baking,combine
extrachoppedrhubarb,remaining^1 / 4 cup
(55g)castersugarand^1 / 4 (60ml)cupwater
in a smallsaucepanovermediumheat.
Bringtoa simmerandsimmerrapidlyfor
4-5minutestobreakdownrhubarb.Strain
througha finesieve.Removeslicefrom
ovenandbrushoverrhubarbsyrup.Cool
slice completely then chill before serving.RHUBARBJAM THUMBPRINTS
MAKES 282 cups(300g)plainflour(^1) / 2 tspbakingpowder
165gunsaltedbutter,softened
(^2) / 3 cup(150g) caster sugar
1 egg
1 tspvanillaextract
100g rhubarb jam (see recipe p 122)
Line3-4largetrayswithbakingpaper.
Siftflourandbakingpowdertogetherin a
bowlwitha pinchofsalt.Beatbutterand
sugarin a standmixerwiththepaddle
attachmentuntilpale.Beatin theeggand
vanilla,thenbeatin theflourmixture.Roll
2 tspofdoughtogethertoforma balland
repeatwithremainingdough.Arrangeon
bakingtrayswith5cmin between.Using
yourthumb,makeanindentin the centre
ofeach.Chillfor 30 minutes.
Preheatovento180°C.Placeone
heaped^1 / 4 tsprhubarbjamin theindent
ofeachcookie.Bakein batchesfor14-16
minutesuntillightgolden(chillremaining
traysofcookiesuntilreadytobake).Cool
to room temperature before serving.
RHUBARB& ORANGE CORDIAL
MAKES3 CUPS(750ML)
Begin this recipe 1 day ahead.
1 bunch(750g)rhubarb, chopped into
1cmpieces
Paredzestof2 oranges
2 cups (440g) caster sugar
Placerhubarb,orangezestandsugarin
a heatproofbowlandpourover2 cups
(500ml)boilingwater.Stirtocombine.
Coverwithplasticwrapandleaveat room
temperaturefor 24 hours.Strainthrougha
finesieveandintoa bottle.Thecordialcan
be stored in the fridge for up to 6 months.
RHUBARB,GINGER &
ALMONDTART
SERVES 8-10
PASTRY
2 tspapplecidervinegar
12 / 3 cups(250g) plain flour, plus extra
todust
(^1) / 4 cup(55g)castersugar
125gcoldunsalted butter, chopped into
2 cmpieces
2 tbs cold sour cream
FILLING
110gunsaltedbutter,chopped
(^1) / 2 cup(110g)castersugar
90gcrystallisedginger,finelychopped
21 / 4 cups(225g) almond meal
4 eggs
11 / 2 tbsplainflour
2 tspvanillabeanpaste
4 rhubarbstalks, cut into 1cm x 12cm
lengths
Demerarasugar,toscatter
2 tbs runny honey
Forthepastry,combinevinegarand
(^1) / 4 cup(60ml)icedwaterin a jug.Place
flourin a largebowlwithsugaranda
pinchofsaltflakes.Addbutterandtossto
coat,thenrubintoflourmixture,leaving
somelargerpieces(thiswillcreatea flaky
pastry).Stirin sourcream,thengradually
addvinegarmixture,bringingthedough
together with your hands (don’t add extra
water– thedoughwillbeshaggy,butwill
cometogetheroncechilled).Turnoutonto
a lightlyflouredworksurfaceandgently
knead.Enclosein plasticwrapand chill for
atleast2 hoursbeforeusing.
Forthefilling,beatbutterandsugarin
a standmixerwiththepaddleattachment
untilpale.Beatin ginger,almondmeal,
3 eggs,flourandvanillatoa thickpaste.
Greasea bakingtrayandlinewith
bakingpaper.Ona lightlyflouredwork
surface,rolloutpastrytoa 3mm-thick,
35cmround.Transfertopreparedtray.
Spreadgingermixtureoverthebase,
leavinga 10cmborder.Arrangethe
rhubarbontopofthegingermixture,
lightlypressingit in,andfoldin thepastry
border.Beatremainingeggandbrush
overborder.Scatterborderwith demerara
sugar.Chillfor 30 minutes.
Preheatovento180°C.Bakethetart
for1 hour 10 minutesoruntilthepastryis
deepgolden.Drizzleoverhoney and cool
slightly before serving.
RHUBARBCUSTARD SLICE
SERVES 16
150gunsaltedbutter, chopped, at room
temperature
(^3) / 4 cup(165g)castersugar
11 / 3 cups(200g)plainflour
4-6rhubarbstalks,cutinto9cmpieces,
plus 1 extra stalk roughly chopped
CUSTARD
8 eggyolks
(^2) / 3 cup(150g)castersugar
(^1) / 3 cup(50g)cornflour
4 cups(1L)full-creammilk
2 tsp vanilla bean paste
Preheatovento180°C.Greasea 20cmx
30cmlamingtonpanandlinewithbaking
paper,leaving2cmoverhangoneachside.
Placebutterand^1 / 2 cup(110g)sugarin
a standmixerwiththepaddleattachment
andbeattocombine.Beatin theflourto
combinethenpressmixtureevenlyinto
thebaseofthepreparedpan.Prickallover
witha fork,thenbakefor 20 minutesor
untilgolden.Reduceovento160°C.
Meanwhile, for the custard, whisk egg
delicious.com.au 119