Rhubarb & Ginger Croustillant from the Bertinet Kitchen

Serves 4

6 sticks of rhubarb
2 pieces of stem ginger
200g caster sugar
200g water
100g icing sugar
100g puff pastry

For the crème légère
200g milk
2 egg yolks
60g sugar
20g flour
half a vanilla pod
100g double cream

Peel the rhubarb and cut into 6cm batons. Place the stem ginger, sugar and water into a pan and bring to a simmer. Poach the rhubarb in the syrup for 3 to 4 minutes until just soft. Take care not to over cook or it will disintegrate. Drain on a wire rack. Once you have poached all of the rhubarb, blitz the syrup and ginger and then reduce over a low heat to obtain a thick rich syrup.

To make the crème légère, first make a crème patissière. Slit the vanilla pod lengthways and place it and the seeds together with the milk in a pan. Bring the milk to the boil. Mix the sugar and egg yolks together in a bowl and add the flour. Pour on the boiling milk and whisk. Return the mixture to the pan and bring back to the boil, then cook for 3 to 4 minutes. Remove from the heat and transfer the crème patissière to a cold glass bowl. Cover the top with a piece of greaseproof paper and leave to cool.

Whisk the double cream until thick and fluffy. Whisk the cold crème patissière then mix in the double cream with a wooden spoon.

Line a baking tray with greaseproof paper and preheat the oven to 200°C. Roll the puff pastry into a sausage shape then cut into 1 cm squares. Dust your work surface with icing sugar and place a piece of puff pastry, cut side down, on top of it. Sprinkle a little icing sugar on top and using a small rolling pin, roll out until very thin. Turn it over several times while rolling to coat it in the icing sugar and to ensure that it doesn't stick. Trim as required. Repeat until you have 8 croustillant. Lay the croustillant out on the lined baking tray. Place on the middle shelf of the oven and bake for 6 to 8 minutes until caramelised. Be sure to keep a close eye on them as they burn quickly. Use a palette knife to lift them from the tray and cool on a wire rack.

To serve, place one croustillant up side down on a plate. Pipe a little crème légère on top and cover with a row of rhubarb batons. Add a further croustillant. Drizzle a little syrup around the edge of the plate.

© Richard Bertinet

For more information on the Bertinet Kitchen in Bath, visit www.thebertinetkitchen.com.