Rhubarb and Almond Tartlets

Name: Rhubarb and Almond Tartlets
Yield: Markes 16 tartlets
Ingredients: 2 sticks plump red rhubarb; 16 fl oz (475 ml) stock syrup; 3 oz (75 g) butter; 10 fl oz (300 ml) whipped cream; 3 oz (75 g) ground almonds; 3 oz (75 g) sugar

Preparation info

Markes
16
tartlets

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

These tartlets are also delicious made with raspberries, peeled and de-pipped grapes or peeled and sliced peaches.

Ingredients

2 sticks plump red rhubarb
16 fl oz (475 ml) stock syru

Pastry
Dessert
Gluten-free
Vegetarian

Method

Cut the rhubarb into 1 in. (2.5 cm) lengths and poach in the syrup until just tender, then drain and cool.

Meanwhile, beat the butter, sugar and almonds together to a cream. Put