Rhubarb and custard jalousie

Rhubarb and custard jalousie

By
From
How to Cook Pastry
Serves
6
Photographer
Peter Cassidy

This classic flavour combination is best when rhubarb is at its delicate pinkest. If you can’t find rhubarb jam, rhubarb compote or strawberry jam also work well. If you cannot find rhubarb and strawberry cordial, you can use any other red fruit or floral cordial, such as raspberry or elderflower.

Ingredients

Quantity Ingredient
1 quantity Puff pastry
extra flour, to dust
1 egg white
caster sugar, to sprinkle

For the filling

Quantity Ingredient
750g pink rhubarb, (forced)
2 tablespoons caster sugar
3 tablespoons rhubarb jam, sieved
1 1/2 tablespoons rhubarb and strawberry cordial
1/2 quantity Crème pâtissière, well chilled

Method

  1. Divide the chilled pastry equally in two. Roll out on a lightly floured surface into 2 thin rectangles, one about 2.5cm bigger all round than the other, with the smaller one about 13 x 20cm and the larger 18 x 25cm. Trim the edges.
  2. Place the smaller rectangle on a baking sheet lined with baking parchment, prick all over with a fork and chill until firm, about 20 minutes. Meanwhile, heat the oven to 200°C.
  3. Dust the other rectangle lightly with flour and gently fold it over in half lengthways, making sure the sides don’t stick together. Using a sharp knife, cut parallel lines about 1cm apart through the folded side of the pastry, at right angles to the edges, stopping 2.5cm from the open edge. Unfold the pastry and refrigerate until ready to use.
  4. For the filling, trim the rhubarb stalks and cut into batons, about 7cm long. Wash and dry well on kitchen paper. Place on a lipped baking sheet lined with non-stick baking parchment so that the pieces are just touching and sprinkle over the sugar. Bake in the middle of the oven for 10–15 minutes, or until just tender when pierced with the tip of a knife. It should be soft and cooked through but still holding its shape. Using a palette knife, transfer the rhubarb to a large plate, taking care not to break up the pieces and pour on any cooking juices over the rhubarb. Leave to cool, then chill.
  5. Bake the smaller rectangle of pastry in the top third of the oven for 20–25 minutes, or until golden brown and cooked through. Spread the rhubarb jam over the warm pastry, using the back of a tablespoon or a palette knife, and return to the oven for 1–2 minutes to set the jam (this creates a seal to keep the pastry crisp when filled). Transfer to a wire rack to cool.
  6. Meanwhile, pour the cordial over the rhubarb and leave to stand at room temperature for about 5 minutes.
  7. To assemble the jalousie, spread the chilled crème pâtissière over the cooked, cooled pastry base, leaving a 1cm border. Place the rhubarb on top, laying the batons out evenly, and pour over any juices left on the plate.
  8. Place the jalousie-pattern pastry on top and tuck the edges underneath the base. Using a fork, beat the egg white until frothy and brush over the top, taking care not to seal the cuts together. Sprinkle generously with caster sugar.
  9. Bake for 20–25 minutes until risen and well browned, and the top layer of pastry is cooked through. Transfer to a wire rack to cool and serve at room temperature or slightly chilled.
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