Simon Rimmer served up a delicious rhubarb and custard tart with caramel ice cream on Sunday Brunch.
The ingredients : 4 sticks rhubarb, cut into 75mm pieces, 100g sugar, 1 tsp ground star anise, the zest and juice of 1 orange, 1 cinnamon stick, 2 eggs and 3 yolks, 100g sugar, 1 tsp vanilla, 2 tbsp cornflour, 300ml milk and 300ml double cream.
For the pastry: 225g flour, 100g butter, 25g sugar, 1 egg and a little milk to bind in blender.
To serve: caramel ice cream or pouring cream.
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