Rhubarb and almond tartlets

4 Servings

Ingredients

Quantity Ingredient
2 Sticks Red Rhubarb
16 fluid ounce Stock Syrup
3 ounces Butter
3 ounces Sugar
3 ounces Ground almonds
10 fluid ounce Whipping cream, whipped
Raspberries, Strawberies grapes and mint sprigs

Directions

TO DECORATE

Preheat oven to 180C/350F/Gas Mark 4. Cut rhubarb into 1 inch lengths, poach in syrup for about 12 minutes, until slightly soft. Drain and cool.

Meanwhile in a bowl, blend butter, sugar and almonds. Grease sixteen patty tins. Put 1 Teaspoon of mixture into each tin. Bake for 10 minutes until golden. Cool in tins but remove before they set. To serve, fill each case with rhubarb, top with cream. Decorate with any remaining rhubarb, or fruit and mint sprigs.

Source: Keith Floyd, Sunday Magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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