30 min preparation 25 min cooking (plus cooling, macerating)
300 gm (about ½ bunch)
rhubarb, trimmed, cut into 5cm lengths
sheet butter puff pastry
grated rind of 1 lemon
egg yolk, lightly beaten for eggwash
honeycomb, vanilla ice-cream, and strawberries, hulled, halved
pure icing sugar, sieved
seeds of 1 vanilla bean
egg, lightly beaten
Bring sugar and 200ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar, then set aside to cool. Add rhubarb and refrigerate to macerate (1 hour). Strain and set aside.
For frangipane, beat butter, sugar and vanilla seeds in a bowl until pale (3-5 minutes), add almond meal and egg and stir to combine.
Preheat oven to 190C. Roll pastry to a 40cm x 15cm rectangle, spread frangipane over, leaving a 3cm border, then scatter with rhubarb. Combine ricotta and lemon rind in a bowl and spoon over tart. Crimp pastry edges to form a border, brush edges with eggwash and bake until golden (15-20 minutes). Serve with honeycomb, ice-cream and strawberries.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.