Wal­nut & Rhubarb Slice

Woman's Weekly (UK) - - Cookery -

A rich and deca­dent teatime treat, or fab­u­lous dessert served with lots of cream.


400g (14oz) rhubarb stalks 2tbsp de­mer­ara sugar

175g (6oz) white flour

25g (1oz) caster sugar

100g (3½oz) but­ter

1 egg yolk, prefer­ably free-range

1tsp vanilla ex­tract

Zest of 1 or­ange

For The Fill­ing

75g (2½oz) but­ter

45g (1½oz) light brown sugar

1tbsp honey

150g (6oz) wal­nuts, roughly chopped

2tbsp cream

26cm x 16cm x 3cm deep rec­tan­gu­lar tin, greased and lined

1 Pre­heat oven to 180°C or Gas Mark 4. Slice the rhubarb into strips ei­ther the length or width of the tin. Toss with the de­mer­ara and roast for 10 mins un­til just soft­ened.

2 Put the flour and caster sugar into a food pro­ces­sor, add the but­ter, egg yolk, vanilla ex­tract and or­ange zest. Pulse to com­bine. Press into the bak­ing tin. Prick the base, and bake in a pre­heated oven for 18-20 mins or un­til pale golden and cooked through.

3 To make the fill­ing, put the but­ter, sugar, honey, and wal­nuts into a saucepan and cook over a low heat un­til mix­ture is a pale straw colour (about 10 mins), add the cream and cook for a few more secs.

4 Spread fill­ing over the base of the slice and re­turn to the oven for 10-15 mins, un­til the top­ping is caramelised.

5 re­move and al­low to cool on a wire rack, top with the cooked rhubarb and cut into 2 strips wide and 8 length­ways, to make 16 pieces.

Per Serv­ing: 173 calo­ries, 12g fat (5g sat­u­rated), 12g carbs

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