Fellow food blogger and cafe owner Katrina Higham from Windsor Deli (my local fave) and I, have decided to join forces for a while. Each fortnight or so, we will choose a fresh seasonal ingredient and independently come up with some recipes featuring our chosen ingredient. We’ve called it – The Mum and the Chef, where Kat (a fully qualified chef) will share her culinary expertise, and I’ll share my home cooking and kid friendly ideas. It’s going to be interesting to see what we both come up with!
If you’d like to contribute recipes and join us, click on The Mum & the Chef button to email us. The more the merrier. Also, if you have a favourite seasonal ingredient, that you’d love some extra recipes for, drop us a line.
First up, we’ve chosen Rhubarb. I never liked rhubarb as a kid, so the challenge was on for me to sweeten the rhubarb just enough to make it palatable for the kids, but without using bucket loads of sugar.
If you’re not really into sickly sweet desserts, then my Rhubarb & Strawberry Crumble Tart with Rhubarb Compote is the dessert for you. The rhubarb compote doubles as a fantastic topping on your morning muesli, and is great to have on hand. Rhubarb and strawberries are a match made in heaven as strawberries seem to balance out the acidity of the rhubarb and the crumble topping makes this dessert pretty hard to resist.
For the compote
5 rhubarb stalks, chopped into small even sized pieces
1 cinnamon stick
1 vanilla bean, halved
2 tbs honey
1 cup water
1 orange, peel only
Place all the ingredients into a medium sized saucepan and bring to a simmer. Lower heat and cook for a few minutes or until the rhubarb starts to soften.
Discard the orange peel, cinnamon stick and the vanilla bean and set the rhubarb aside to cool.
For the tart
1/4 cup iced water
240g plain flour
1 small pinch of salt
180g butter, diced
8 rhubarb stalks, thinly sliced
1 cup strawberries, quartered
2 tbs brown sugar
120g icing sugar
120g almond meal
100g plain flour
50g brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
Pre heat oven to 160C
To make the pastry, put the butter, flour and salt in a food processor and blitz until the mixture resembles fine breadcrumbs. Add the chilled water and pulse until the dough forms a ball (don’t over mix). On a lightly floured surface, gently knead the dough until smooth and form a round disc. Glad wrap the disc and place in the fridge for 30 minutes.
Place the rhubarb and the strawberries in a bowl with the brown sugar and allow them to macerate (I love that word).
Now, re-use the food processor to make the frangipane. Simply blitz the butter, icing sugar and almond meal to mix then add the eggs.
Prep the crumble topping by rubbing the butter into the plain flour, sugar, baking powder and cinnamon. Keep it nice and lumpy and set aside.
Roll out the pastry and press into a tart tin (approximately 23 cm) with a removable base. Refrigerate again for another 30 minutes (this is important as it stops the pastry from shrinking too much).
Line the pastry with baking paper and some rice or baking weights and bake for 20 minutes. Remove the baking paper and cook for another 10-15 minutes or until golden.
For those of you that haven’t baked pastry using this process before, Kat has put together a great blind baking tutorial
on her blog.
Allow the pastry to cool and then smother with the frangipane.
Top with the rhubarb and strawberries and then the crumble mixture. Bake for a further 30-40 minutes or until the top is golden brown.
Serve with a dollop of Greek yoghurt and the rhubarb compote.