<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
CHRISTMAS OFFER Subscribe to Kent Life today click here

Recipe: baked rhubarb and custard

PUBLISHED: 16:22 20 February 2017 | UPDATED: 16:22 20 February 2017

Rhubarb custard tart, white wine jelly and rhubarb sorbet

Rhubarb custard tart, white wine jelly and rhubarb sorbet

Archant

The chef-patron of award-winning restaurant Chapter One suggests you treat your Mum to a home-cooked pudding on Mothering Sunday. Words by: Andy McLeish. Picture by: Ming-Tang Evans

This month I’d like to pay homage to all the wonderful mums across the country. I know us fathers are secretly resentful that our annual ‘celebratory day’ seems a little insignificant in comparison to Mothering Sunday, but in all fairness, I think we can all admit it’s so deserved.

My mum was the reason I wanted to become a chef. It actually happened by accident. One Christmas she was too ill to make our Christmas lunch, so not wanting our favourite day to be ruined, my brother and I decided to save it by cooking the turkey, roast potatoes and vegetables ourselves.

I cannot remember if the meal tasted any good or not but the smile on my mum’s face when we wheeled the food in on my skateboard into her room was priceless.

I’ll never forget that feeling of pride our food brought that day. Honestly, that feeling is quite addictive and it’s why I still cook with that same passion after all these years. I absolutely love it when I get the chance to walk in the dining room in Chapter One and see my customers laughing, engaging, sharing food across the table. A simple meal has the power to pull people together.

With that in mind, I’d like to encourage all my column readers to do something personal for your mum this Mothering Sunday. A scented candle can wait until next year; I promise you the memory of a beautiful lunch or dinner will last much longer.

I have a perfect recipe that your mum will love and is a personal favourite of mine: baked rhubarb and custard.

The forced rhubarb from Yorkshire is in the middle of its season. It is grown in complete darkness and is harvested by candle light to avoid photosynthesis turning them green and tough. I hope you enjoy it as much as I do.

Recipe

Baked rhubarb and custard

To make the pastry

150g diced chilled butter

250g plain flour

Zest of one lemon

100g caster sugar

1 egg

1 tbsp milk

Rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made in advance and frozen if required.

On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.

Heat oven to 180ºC. Line the case with clingfilm, fill with baking beans and fold the clingfilm over the top, bake blind for 20 mins, then remove the beans by lifting out the clingfilm and continue to cook for a further 20 mins until the base is golden. Remove from oven and reduce the temperature to 140ºC.

To make the tart

500g peeled Yorkshire rhubarb

Sugar stock

240ml water

200g sugar

Bring to the boil and leave to cool. Cut the rhubarb into finger lengths and poach them in a sugar stock until soft. Remove from the stock and drain well patting them dry with a clean cloth and set aside.

For the custard mix

600g double cream

2 vanilla pods split

Whole nutmeg to grate

135g egg yolk

75g sugar

Bring the cream, vanilla pod, and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot cream over, beating as you go. Strain custard into a jug, allow to settle for a few minutes, then skim off any froth.

Place a thin layer of rhubarb in the bottom of the tart ring. Carefully pour the custard into the tart case. Generously grate some more nutmeg over the top and bake for 40 minutes or until just set with the very slightest wobble in the middle.

Remove from the oven, trim the pastry edges off carefully, then leave to cool completely before serving in slices.

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Kent Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Kent Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Kent Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Tue, 13:21

During December, a festive afternoon tea is a welcome relief from the hustle and bustle of Christmas shopping so we picked 9 spots that offer a seasonal afternoon tea in Kent

Read more
Tue, 11:32

Cute dogs and beer – do you need anything else? We pick 10 of the best dog-friendly pubs to bring your pooch

Read more

The ever-popular Swan in West Malling continues to draw the crowds with its imaginative all-day dining seven days a week – and a great line in cocktails

Read more
Monday, November 27, 2017

The chef patron and owner of award-winning restaurant Chapter One is getting ahead with his Christmas preparations with a delicious recipe for mincemeat

Read more

This new gastro-pub on Margate seafront with roots dating back to the Mods & Rockers is an exciting addition to the local dining scene

Read more
Friday, November 17, 2017

Nothing beats finding a corner next to a crackling fire in a cosy pub, so we rounded up 12 of our favourites in Kent to escape the cold

Read more

Right opposite the pier and with a witty and stylish ocean decor, the newest seafood restaurant in Deal offers excellent service and a wide-ranging choice of dishes

Read more
Friday, November 3, 2017

We are offering one lucky winner all they need for an organic Christmas feast, with a Christmas Dinner Box from Riverford

Read more

Now owned by renowned restaurateur Mark Sargeant, The Wife of Bath offers an adventurous Northern Spanish-inspired menu, superlative accommodation and effortlessly great service

Read more
October 2017
Tuesday, October 17, 2017

Working with Kent Farmers’ Market Association, we put a different market in the spotlight each month. October’s is Capel-le-Ferne

Read more
October 2017
 
Great British Holidays advert link

Newsletter Sign Up

Sign up to receive our regular email newsletter

Topics of Interest

Food and Drink Directory

Kent Life Food & Drink awards 2016. Open for entries.

Subscribe or buy a mag today


subscription ad
Kent Life Application Link


Follow us on Twitter


Like us on Facebook


Local Business Directory

Kent's trusted business finder

Job search in your local area



Search For a Car In Your Area

Property Search