As you may or may not know, the majority of our rhubarb historically came from the rhubarb triangle in Yorkshire, which is an area between Bradford, Leeds and Wakefield.
As a nod to this famous rhubarb-growing area I thought a triangular tart would fit the bill. It's dead simple, this – as long as you can draw an equilateral triangle, that is…
You can serve this with ice-cream, clotted cream or whipped cream flavoured with vanilla, ginger or even a dash of Kingston Black cider brandy.
Approx 150g butter puff pastry, rolled to about ¼cm thick
500-550g medium-sized, deep red rhubarb
4tbsp caster sugar
For the syrup
Trimmings from the rhubarb
2tbsp caster sugar
Preheat the oven to 220C/gas mark 7. Cut four 13-14cm-sided equilateral triangles and put them on to a non-stick or heavy baking tray, spacing them out well.
Cut the rhubarb into 12-13cm lengths and lay them around the triangle about ½cm from the edges of the puff pastry and as close together as you can, cutting the rhubarbf down as you get towards the middle.
Sprinkle the caster sugar evenly over the rhubarb and bake the triangles for 15-20 minutes until the pastry is crisp. The rhubarb shouldn't be allowed to colour too much – if it starts to, turn the oven down.
Meanwhile, put the rhubarb trimmings in a pan along with the sugar and a tablespoon of water and simmer for 8-10 minutes, stirring every so often. Strain the liquid through a fine-meshed sieve, pushing it through with the back of a spoon into a clean pan.
You can leave the bits of rhubarb in the sieve to cool, and then stir into some whipped cream to serve with it too, if you like.
Boil the liquid until it has reduced by about half and has begun to thicken. Remove from the heat and leave the syrupy liquid to cool.
Serve with your choice of toppings and spoon the syrup around.Reuse content