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Monday, 20 April 2015

Easy Rhubarb Millefeuille for the Great British Rhubarb Recipe Round-Up


The Great British Rhubarb Recipe Round Up Linky Party opened on Saturday and is proving very popular.  I'm not quite sure why we have such an affection for these acidic pink stems.  I can only imagine that it is because they are the first 'fruit' of the year and a harbinger of spring.


There is a local rhubarb connection here in the south west of Scotland as James Mounsey, a Scot who had been the doctor to Tsar Peter III, fled for his life back to Dumfriesshire when the Tsar was assassinated. He brought rhubarb seeds with him and from these he successfully grew fields of high quality rhubarb.  The house he fled to is only about half a mile from where I live, so it is perhaps, not so surprising that our rhubarb is prolific and that our plants must be nearly 50 years old.


I thought a lot about the recipe I would make for The Great British Rhubarb Recipe Round-Up, I changed my mind several times. I wanted to make something impressive, that didn't need a huge amount of rhubarb and that was easy enough for anyone to make, here is what I came up with:


Easy Rhubarb Millefeuille
Serves 4

125g filo pastry (half a 250g pack)
50g butter, melted
125g caster sugar
6 to 8 slim stems of rhubarb
200ml thick and creamy vanilla custard (I got mine at M&S)
150ml double cream
tablespoon of icing sugar, sifted

  1. Lay a sheet of filo pastry on to a baking sheet covered with baking paper, brush with melted butter and sprinkle over a little caster sugar.  Cover with another 3 sheets of filo, each brushed with butter and sprinkled with sugar, press down.
  2. Cut into even rectangles, you will need 12 rectangles in total (3 for each portion)
  3. Bake at 160C for 8-10 minutes until golden brown, leave on the tray for a few minutes, then transfer to a cooling tray until cold.
  4. Measure the length of the pastry rectangles, then cut your rhubarb into lengths to match.  You will need 24 lengths of rhubarb (6 for each portion). Place the rhubarb into a baking dish and sprinkle over the remaining sugar (75g), roast the rhubarb in the oven at 160C for around 12 minutes or until you can easily pierce the stalks with a knife but before the rhubarb starts to disintegrate. Remove and leave to cool. 
  5. Whip the double cream and until very thick and stiff, fold in the custard and load the mixture into a piping bag with a large star nozzle (Wilton 1M).
  6. Place the pastry rectangles onto the serving plates, pipe cream in three rows, place three stalks of rhubarb on top, then place another pastry on top and repeat the cream and rhubarb.  Top with the final pastry rectangle and dust with icing sugar.




I hope you will join me and Karen from Lavender and Lovage by sharing your rhubarb recipes and enjoying the inspiration of the great entries we have already received.


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17 Comments:

At 20 April 2015 at 20:03 , Anonymous Helen at Casa Costello said...

Wow this looks incredible - even Mr C has just walked past my desk and commented on it! Love all these rhubarb recipes - Great ideas x

 
At 20 April 2015 at 20:07 , Blogger Karen S Booth said...

Those look just amazing Janice - so elegant and yet so homely, I love that the rhubarb had been kept whole in stalks - I've seen tarts like that and it's so pretty, Karem

 
At 20 April 2015 at 20:19 , Blogger Janice Pattie said...

Thank you Helen. It is fun to see all the recipes come in and I really enjoyed making the millefeuille, I'm sure you could whip one up for Mr C!

 
At 20 April 2015 at 20:20 , Blogger Janice Pattie said...

Thanks Karen. Roasting the whole stalks really helps with the presentation of rhubarb, you just have to get the timing right! Works better with thin young stems.

 
At 20 April 2015 at 20:55 , Blogger Christina Conte said...

OMG, I would love to have this right now! How beautiful is that dessert! And the rhubarb puts it over the top for me! Great recipe, Janice!! Yummy!

 
At 20 April 2015 at 21:04 , Blogger Janice Pattie said...

Thanks Christina, it was fun to think up the recipe, easy to make and even better to eat!

 
At 20 April 2015 at 21:42 , Blogger Margot Dolewska Dyer said...

That looks sooo good. I make sometimes millefeuille but for some reason adding fruits has never crossed my mind and this is such a good idea, love it ! :)

 
At 20 April 2015 at 21:59 , Blogger Janice Pattie said...

Thank you Margot, glad to provide some inspiration :-)

 
At 20 April 2015 at 22:42 , Anonymous The Kitchenmaid said...

This is the prettiest thing I've seen on Facebook today! Very clever idea using filo, too. Well done, Janice!

 
At 21 April 2015 at 08:50 , Blogger Anita-Clare Field said...

I love rhubarb and I so pleased to see ours coming forth from their winter slumber. This looks absolutely delicious and definitely one for a lovely sunny lunchtime or supper. I have to confess I do love to stew some of my crop and make rhubarb Margaritas.

 
At 21 April 2015 at 09:06 , Blogger Janice Pattie said...

Thank you Lucy :-)

 
At 21 April 2015 at 09:42 , Blogger Bintu Hardy said...

Janice, I so just want to dig in to that. It looks really, really good.

 
At 21 April 2015 at 20:46 , Blogger Nayna Kanabar said...

This is one of my favorite desserts/cake but I have never tried it with rhubarb.

 
At 21 April 2015 at 21:51 , Blogger Janice Pattie said...

ooh I hope you manage to make them in time to share them with us Anita-Clare

 
At 21 April 2015 at 21:51 , Blogger Janice Pattie said...

Thank you Bintu.

 
At 21 April 2015 at 21:52 , Blogger Janice Pattie said...

It works really well with rhubarb roasted like this, Nanya. Give it a try.

 
At 22 April 2015 at 12:47 , Blogger Jacqueline Meldrum said...

Yum! I love rhubarb. Not had any yet this year. This looks wonderful. I'd love to tuck in Janice :)

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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