I developed this recipe for this year’s Rhubarb Festival in Wakefield. It combines all the classic elements we think of around rhubarb and its pairings. Rhubarb and custard is a great combination and works really well in this dessert. Thanks to Dave G. for encouraging me to post this recipe!
Ingredients
Base
- 300g custard cream Biscuits (crushed)
- 85g melted butter.
Cheese Filling
- 600g full fat cream cheese
- 60g icing sugar.
- 300g double cream
- 400g rhubarb
Creme Diplomat
- 6 egg yolk
- 35g custard powder
- 75g caster sugar
- 1 tsp vanilla extract
- 1 Tbs agar agar
- 450 ml milk
- 100 ml double cream
Rhubarb Puree
- 400g rhubarb sliced.
- 200g caster Sugar
- Juices of an orange
Jelly
- Sieved Liquid from puree.
- 1 Tbs arrowroot
- Half tsp agar agar
- Red food colour
- 1 Tbs aperol (optional)
Method
Mix melted butter and crushed biscuits together and press into a greased tin lined with acetate collar. Chill in fridge.
Gently poach the rhubarb in a pan with the sugar and orange juice. Drain off the fruit and conserve the liquid.
To make the crème diplomat, whisk egg yolks, sugar, custard powder and vanilla in a large bowl. Bring the milk to a boil and pour over the egg mixture stirring constantly. Return to pan and bring to a boil, mix the agar agar with a little water and stir into the pan. Tip the custard into the bowl. Chill in the fridge.
Whip the double cream and mix into the custard once the custard is cold.
Beat the cream cheese, cream, and icing sugar together. Stir through the cooked and cooled rhubarb. Chill in the fridge.
In a pan bring the rhubarb liquor to a boil, add a bit of food colour. Mix the arrowroot and agar with a little water to make a slurry. Add slurry to the liquor and stir it through, remove from the heat and add the aperol. Allow to cool and thicken.
Assembly.
Spread the rhubarb cheese mixture over the biscuit base and smooth the top.
Pour over the Diplomat cream and smooth the top.
Pour over the jelly and allow to set in the fridge.
