Preparation time
over 2 hours
Cooking time
over 2 hours
Serves
Makes 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
To make the candied rhubarb
- 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
- 70g/2½oz mascarpone
- 100g/3½oz cream cheese
- 150ml/5fl oz double cream
- pinch salt
- 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
Method
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Preheat the oven to 110C/90C Fan/Gas ¼ and line a baking tray with baking paper.
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To make the candied rhubarb, lay the rhubarb strips on the prepared baking tray.
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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.
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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.
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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.
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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.
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Wrap the remaining goats’ cheese in cling film and place in the freezer.
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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.
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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.
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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.
