Roasted Rhubarb Tian

Course Desserts

Ingredients in this Recipe

1 portion roasted rhubarb & ginger jam (recipe below)
1 portion stabilised cream (recipe below)
4 Pate Sablee cookies (recipe below)
450g roasted rhubarb (recipe below)
Caramel sauce, to garnish
For the Pate sablee 1 1/2 cups all purpose flour, 1/2 cup caster sugar, 1/4 teaspoon salt, 1 stick frozen butter (cut into small chunks), 2 large egg yolks, 1 teaspoon vanilla extract
For the rhubarb jam 1/3 of the roasted rhubarb,3 tablespoons juice of roasted rhubarb, 1/2 cup of sugar and 1 teaspoon freshly grated ginger
For the roasted rhubarb 450g rhubarb (in 2cm pieces); 100g caster sugar
For the stabilised cream 200g whipping cream, 1 tablespoon confectioners sugar, 3 tablespoons cooled gelatine mixture (made using leaf or powder gelatine, according to manufacturer's instructions), 1 tablespoon rhubarb jam
Icing sugar

See Full Recipe at Food52