Recipe: Roasted rhubarb tart with rhubarb sorbet

Roasted rhubarb tart

Serves 6

Pastry
• 200g flour
• 125g cold butter
• 1 egg
• ½ tsp vanilla

Filling
• 1 ½ cups milk
• ¼ tsp cinnamon
• 1 tsp lemon zest
• ¼ cup sugar
• ¼ cup semolina
• 3 egg yolks
• 300g rhubarb, cut in 10cm pieces
• 2 Tbsp sugar

1. Place flour and butter in a food processor and blitz until it resembles fine breadcrumbs.

2. Add egg and vanilla and blend to form a soft dough.

3. On a lightly floured bench, roll pastry to 5mm thick and line a 34x10cm tin. Cover and refrigerate for 30 minutes.

4. Preheat oven to 180C. Bake the pastry blind for 15-20 minutes.

5. To make the filling: Place milk, cinnamon, lemon and first measure of sugar in a pot. Bring to the boil, stirring, then add semolina. Remove from heat and stir to a smooth consistency. Add egg yolk and mix well. Place in a bowl, cover and cool.

6. Pour custard into tart tin and smooth the surface. Cover with rhubarb pieces and sprinkle with remaining sugar. Bake for 10 minutes covered loosely with tinfoil. Then remove tinfoil and bake for a further 10 minutes.

7. Serve with rhubarb sorbet or whipped cream.

Rhubarb Sorbet

Makes 4 cups

• 1½ cups water
• 1 cup sugar
• 800g rhubarb, sliced into pieces

1. Place 1 cup water and sugar in a small pot. Bring to the boil, stirring to dissolve sugar. Simmer for 5-10 minutes until it becomes syrupy. Remove and cool.

2. Place ½ cup water and the rhubarb in a pot and cook for 10 minutes, stirring occasionally until softened. Place in a blender and puree until very smooth. Add sugar syrup and blitz again. Cool.

3. If using an ice cream maker, follow the manufacturer's instructions. If not, place in a suitable container in the freezer for 2-3 hours. Remove and beat to break up the icicles, then refreeze.

- VIVA