Ingredients for the tartlettes: 4-5 sticks of rhubarb, 2 tbsp sugar, 4 tbsp oil, 1 dl grated apple, 0,5 dl low-fat milk, 2 tbsp lemon juice, seeds from 1 vanilla pod, 75 g almonds, 2,5 dl flour, 1 tbsp baking powder, 2 eggs, 1 tbsp icing sugar and some cooked rhubarb cuts and cream for decoration.
Cut the rhubarb into 1 cm thick pieces. Spread the rhubarb pieces in a small baking pan and sprinkle with the sugar. Put them in the oven at 200°C for 10-15 minutes. Pour the rhubarb into a bowl and set aside to cool. Put oil, grated apple, milk, lemon juice and vanilla seeds in a pan and bring it to a boil for a few minutes until the sugar has melted. Cool the mixture for 10 minutes. Peel the almonds and blend them well in a blender. Put flour, baking powder and almonds in a bowl. Stir the warm apple mixture in and add one egg at a time while stirring.
Divide the dough into ramekin forms and add a piece of rhubarb to each one. Bake the cake at 175°C for about 50-60 minutes. When the cake has cooled, mix the icing sugar with a little bit of water (add pink food coloring if you want) and frost the tartlettes. Sprinkle the tarts with some freeze-dried raspberries and pour over some vanilla cream or custard – and if you desire add some cream on the top. Voila the rhubarb tartlettes are ready to be served!
500 g rhubarb, 225 g caster sugar, juice of 1 lemon, 150 ml water, fresh strawberry
- Wash, trim and cut the rhubarb into 1 inch chunks.
- Place rhubarb, sugar, lemon juice and water in a pan and gently cook until soft, around 15-20 minutes.
- Allow rhubarb to cool then blend mixture in a liquidizer until smooth.
- Freeze in an air tight container stirring every hour to prevent ice crystals forming until set, around 4-6 hours. Alternatively use an ice cream maker to churn then store in an air tight container and freeze for around 4 hours until set.
- Lovely served with strawberries, baked bananas, a nutty cake (especially pistachios) or on its own!