Rhubarb tart with blood orange sabayon

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 6–8


By Matt Tebbutt
From Saturday Kitchen


For the rhubarb tart

  • 225g/8oz butter
  • 280g/10oz caster sugar, plus extra for decorating
  • 60g/2¼oz ground almonds, plus extra for decorating
  • 150g/5½oz ground pistachios, plus extra for decorating
  • 4 free-range eggs, beaten
  • 40g/1½oz plain flour
  • 1 star anise, crushed
  • 2 tbsp grenadine
  • 1 tsp ground ginger
  • 600g/1lb 5oz rhubarb, trimmed and cut into long pieces
  • 4 tbsp apricot jam, warmed with a splash of boiling water
  • 22cm/9in ready-baked sweet pastry case

For the blood orange sabayon

  • 200ml/7fl oz double cream
  • 4 free-range egg yolks
  • 50g/1¾oz caster sugar
  • 2 blood oranges, juice and zest
  • 3 tbsp orange liqueur

To serve

  • 1 blood orange, zest julienned and flesh segmented
  • sprig fresh mint
  • 25g/1oz blanched almonds
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