Ingredients
- Rhubarb 300g
- Icing sugar 1 tbsp
- Luxury lemon tartlets 4
- Crème fraîche reduced fat 4 tbsp
- Vanilla extract 1 tsp
- Basil
- Chard leaves
Method
- Cook the rhubarb in a pot with 1 tbsp of icing sugar, don’t over sweeten it as you want to keep some of that tartness
- Once it has stewed down put to one side and allow to cool
- Dust icing sugar over the lemon tarts then glaze until the sugar turns to caramel using a blow torch
- Mix the crème fraîche and the vanilla together
- Spoon the stewed rhubarb and crème fraîche over the tart and finish with small fresh basil and chard leaves
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