I entered the Rhubarb Millefeuille in the Great British Rhubarb Recipe Round Up Linky Party in April 2015. It proved to be a popular Linky, I’m not quite sure why we have such an affection for these acidic pink stems. I can only imagine that it is because they are the first ‘fruit’ of the year and a harbinger of spring.
There is a local rhubarb connection here in the south west of Scotland as James Mounsey, a Scot who had been the doctor to Tsar Peter III, fled for his life back to Dumfriesshire when the Tsar was assassinated. He brought rhubarb seeds with him and from these he successfully grew fields of high-quality rhubarb. The house he fled to is only about half a mile from where I live, so it is perhaps, not so surprising that our rhubarb is prolific and that our plants must be nearly 50 years old.
I thought a lot about the recipe I would make for The Great British Rhubarb Recipe Round-Up, I changed my mind several times. I wanted to make something impressive, that didn’t need a huge amount of rhubarb and that was easy enough for anyone to make, which is how I came up with this Easy Rhubarb Millefeuille.
A pictorial guide for how to make Easy Rhubarb Millefeuille
PIN FOR LATER
Easy Rhubarb Millefeuille
- 125 g filo pastry half a 250g pack
- 50 g butter melted
- 125 g caster sugar
- 6 to 8 slim stems of rhubarb
- 200 ml thick and creamy vanilla custard I got mine at M&S
- 150 ml double cream
- tablespoon of icing sugar sifted
- Lay a sheet of filo pastry on to a baking sheet covered with baking paper, brush with melted butter and sprinkle over a little caster sugar. Cover with another 3 sheets of filo, each brushed with butter and sprinkled with sugar, press down.
- Cut into even rectangles, you will need 12 rectangles in total (3 for each portion)
- Bake at 160C for 8-10 minutes until golden brown, leave on the tray for a few minutes, then transfer to a cooling tray until cold.
- Measure the length of the pastry rectangles, then cut your rhubarb into lengths to match. You will need 24 lengths of rhubarb (6 for each portion). Place the rhubarb into a baking dish and sprinkle over the remaining sugar (75g), roast the rhubarb in the oven at 160C for around 12 minutes or until you can easily pierce the stalks with a knife but before the rhubarb starts to disintegrate. Remove and leave to cool.
- Whip the double cream and until very thick and stiff, fold in the custard and load the mixture into a piping bag with a large star nozzle (Wilton 1M).
- Place the pastry rectangles onto the serving plates, pipe cream in three rows, place three stalks of rhubarb on top, then place another pastry on top and repeat the cream and rhubarb. Top with the final pastry rectangle and dust with icing sugar.