Recipe: Rhubarb fruit de pate 

To finish my 1930s Parisian Supper Club held at Brown and Green cafe, Crystal Palace, I served rhubarb de pate as a petit four alongside Belle de Brillet pear cognac liqueur. This is a very easy recipe and the sweets are great as gifts, as well as a pleasant end to a meal.

IMG_1715

Makes 18

550g rhubarb, chopped

550g caster sugar, plus extra to sprinkle 

35g pectin 

Belle de Brillet pear cognac liqueur, to serve

Place the rhubarb in a saucepan and cover with boiling water. Simmer for 10 mins, then drain. Place the rhubarb in a food processor and blend until smooth. 

Transfer the rhubarb to a saucepan and add the sugar and pectin. Bring to the boil and keep on a rolling boil until it is 110°C. This will take around 8-10 mins. 

Line a large loaf tin with baking paper, then pour the rhubarb mixture in. Allow to set for 4hrs, then cut into 18 squares and cover with sugar in a bowl. Make sure the squares are covered with sugar, then place on a plate to serve.