Recipes
Date posted: 24/03/2022
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