Rhubarb tart with goat milk crémeux

In a tart, as a preserve or in a crumble, rhubarb never loses its interesting and distinctive tang. Low in calories, this plant is simultaneously rich in antioxidants.

In keeping with her line of de-sweetened recipes, chef Sarah Ifrah Ohana has once again created – with her signature finesse and elegance – a dessert centred around authentic ingredients.

Shortcrust pastry

• 500g flour
  
• 180g icing sugar
  
• 60g almond flour
  
• 250g semi-salted butter
  
• 2 eggs
  
  Goat milk crémeux
  
• 250g goat milk
• 3 egg yolks
  
• 50g sugar
  
• 15g custard powder
  
• 75g semi-salted butter
  
• 2g gelatine
  
  Hibiscus syrup
  
• 1 litre water
  
• 250g sugar
• Hibiscus flowers (amount according to preference)
  
  Rhubarb compote
  
• 5 stalks of rhubarb, peeled and cut into 10cm chunks
  
• Hibiscus syrup
  
  Rhubarb gelée
  
• 250g puréed rhubarb
  
• 20g sugar
  
• 2g agar agar
  
• 10g gelatine
  
  Rhubarb leather
  
• 250g puréed rhubarb
  
• 5g lemon juice (around 3 tablespoons)

Shortcrust pastry
Combine the dry ingredients and beat in the softened butter until the mixture is crumbly. Add the eggs. Roll out the dough until it is 4mm thick, line tart moulds with the dough and bake at 170°C for 8-10 minutes.

Goat milk crémeux
Bring the goat milk to a boil, then add the egg yolks, sugar and custard powder. Cook until the mixture reaches 82°C. Remove from the flame and stir in the butter and rehydrated gelatine. Place cling film directly on top of the crémeux and let it cool.

Hibiscus syrup
Combine the water, sugar and hibiscus. Bring the mixture to a boil, then let it steep and cool.

Rhubarb compote
Place the rhubarb in a sous vide bag, then add enough of the hibiscus syrup so that it reaches halfway up. Seal the bag. Submerge the bag in boiling water for 2 minutes. Turn off the heat and leave the bag in the pan. After 12 minutes, remove the bag and let it cool. Drain and purée.

Rhubarb gelée
Heat the rhubarb purée. In a separate bowl, blend the sugar and agar agar, then add to the rhubarb. Bring the mixture to a boil and add the previously rehydrated gelatine. Stir well. Spread the mixture thinly on a baking sheet, then add decorative patterns to the gelée.

Rhubarb leather
Combine the rhubarb purée and lemon juice. Let the mixture dry out in a 45°C oven for 6 hours.

When choosing your rhubarb, inspect the stalk. Basically, only the stalk of this hardy plant should be eaten, as the leaves are toxic. The rhubarb stalk should be pink and green, and firm to the touch. To make sure that the end isn’t too dry, break off a bit of the leafstalk to see whether the sap is still runny.