1 stick pink rhubarb, very thinly sliced 8cm lengths
50g/1¾oz caster sugar
For the sour rhubarb sorbet
70g/2½oz caster sugar
350g/12oz green rhubarb
1 lemon, juice only
For the goats’ cheese mousse tarts
250g/9oz soft goats’ cheese, plus extra for serving
100g/3½oz cream cheese
150ml/5fl oz double cream
½ lemon, juice only
2 x 10cm blind baked or shop bought savoury tart cases
For the rhubarb chutney
500g/1lb 2oz rhubarb, roughly chopped
2 Bramley apples, peeled and roughly chopped
330g/11½oz soft brown sugar
1 onion, roughly chopped
250ml/9fl oz cider vinegar
1 tbsp wholegrain mustard
1 tsp mixed spice
1 tsp ground ginger
1 tsp black pepper
1 tsp salt
Preheat the oven to 110C/90C Fan/Gas ¼ and line a baking tray with baking paper.
To make the candied rhubarb, lay the rhubarb strips on the prepared baking tray.
Heat the sugar and 50ml/2fl oz water together in a pan and stir until dissolved. Brush the sugar syrup over the rhubarb strips to coat both sides, then place in the oven for 3–4 hours to harden and dry out.
To make the sour rhubarb sorbet, place the sugar and 70ml/2½fl oz water in a saucepan and heat over a medium heat, stirring until the sugar has dissolved.
Blend the green rhubarb in a food processor or blender until smooth, then pass through a sieve into a bowl. Add the sugar syrup and lemon juice to taste, then transfer to an ice cream maker and freeze according to machine instructions.
To make the goats’ cheese mousse, mix 170g/6oz of the goats’ cheese with all the other ingredients together in a bowl. Spoon into a piping bag and place in the fridge.
Wrap the remaining goats’ cheese in cling film and place in the freezer.
To make the rhubarb chutney, place all the ingredients in a saucepan, bring to the boil, then reduce the heat to a simmer and cook for 1–2 hours, or until thickened.
To serve, spoon some of the chutney into the base of the tart case, then pipe over some goats’ cheese mousse. Spoon over some of the chutney liquor.
Place the tart on a plate and serve with a ball of the sorbet alongside and some finely grated frozen goats’ cheese over the top. Garnish with the candied rhubarb.
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