16/04/2026
Our April recipe, making the most of some beautiful pink forced rhubarb - rhubarb and pink peppercorn tart, a recipe from Thalia Ho’s book ‘Wild Sweetness’ which we would throughly recommend for seasonal recipes and wonderful food photography!
Ingredients -
For the rhubarb
- 200g rhubarb chunks
- 70g granulated sugar
- 60ml water
- juice of a lemon
- 1 tbsp rose water
For the cake
- 250g plain flour
- 150g polenta
- 2 tsp baking powder
- 1 tsp pink peppercorns
- zest of a lemon
- 1/4 tsp salt
- 200g granulated sugar
- 200g unsalted butter - cold
- 1 egg
- 80ml buttermilk
Method -
- preheat the oven to 180 degrees (fan oven) and line a rectangular baking tin with greaseproof paper
- for the rhubarb - cook all the ingredients in a pan over a medium low heat until tender, leave to cool
- for the cake - mix all the dry ingredients to distribute and then add the cold butter and mix until a breadcrumb like texture is formed, whisk together the egg and buttermilk and then pour into the bowl with the dry ingredients and mix together with a wooden spoon until just mixed and a crumbly dough is formed
- use 2/3 of the dough and tip into the prepared tin in an even layer
- strain the rhubarb and spoon over the dough, then crumble the remaining dough on top
- bake for 20-25 minutes until golden brown, allow to cool and sprinkle (if you wish) with icing sugar and rose petals
