Published 11 March 2021
On Saturday, we launch a special offer on home deliveries and in-store in collaboration with Natoora. CODE members, check out your app for more information. To celebrate, Franco Fubini, founder of Natoora shares his recipe for rhubarb tart.
1 cooked 20cm tart case
2 egg whites
150g caster sugar
350ml double cream
4-6 gelatine leaves
If making tart shell at home, fully bake the shell until brown (blind bake for 30 minutes then finish until dark brown). Or use a pre-made, fully cooked tart.
Chop the rhubarb into 2.5cm size pieces. Separately juice the lemons, add 3 tbsp of sugar and gently heat. Once warm, add 1 leaf of gelatine, which you will have pre-soaked in cold water. (Consult the packet for the recommended amount). Leave aside – outside of the fridge so it does not set.
To a saucepan, add the rhubarb and the rest of the sugar; cook on medium heat until soft (7 minutes). Squeeze the rhubarb through the sieve to get most of the liquid out into a bowl and keep the pulp aside.
Add the rest of the gelatine leaves into cold water to soften, then add to the hot rhubarb juice. Once they are dissolved, add the leftover rhubarb pulp and allow to cool completely in the fridge.
In a medium bowl, whisk the egg whites to soft peaks. In a separate medium bowl, whisk the cream until it holds a peak.
Gently fold the rhubarb mixture into the whipped cream, then gently fold in the egg whites, a little at a time. Pour in the rhubarb mixture onto the tart. Place in the fridge for 10 to 15 minutes until set, then add the lemon sauce on top. Put back in the fridge so the lemon jelly sets, then serve cold. Using a warm knife will make a cleaner cut of the slice.