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.
Makes 18
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550g rhubarb, chopped
550g caster sugar, plus extra to sprinkle
35g pectin
Belle de Brillet pear cognac liqueur, to serve
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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.
