This recipe is rather involved but can be made well in advance. To make it simpler you can substitute fresh raspberries for the rhubarb, and utilise one of the more acceptable ‘ready-made’ egg custards that are sold in supermarkets. The custard is one of the focal points of this dish so please do not use custard powder.
Top and tail the rhubarb and cut into 2-3 cm lengths. Place in a large ovenproof dish; add the vanilla and scatter with the sugar. Leave to macerate for a minimum of 3 hours, but preferably overnight.
Using the ingredients listed above, follow the recipe for chocolate genoise, omitting the cocoa powder.
Lightly dust a baking sheet with icing sugar and scatter the almonds on it in a single layer then dust again with the sugar. Bake in a medium oven until golden brown. For the best effect some of the nuts should be nearly burnt.
You should now have: a rhubarb compote, a genoise sponge, some glazed almonds, a custard and a bowl of whipped cream. Cut the sponge into
© 1999 Alastair Little. All rights reserved.