Rhubarb And Jam Tarts With Coconut Custard Cream

Cooking with Paula McIntyre · Feb 7, 2026 · 5m

Rhubarb compote 100g castor sugar 250g rhubarb, chopped into 1cm pieces Zest and juice of 1 orange Splash of gin ( optional)

Cook the sugar and orange zest and juice until the sugar has dissolved over medium heat. Add the rhubarb, cover with parchment and simmer gently until just cooked – really only a couple of minutes.Turn off and cool.

Pastry 225g plain flour 100g butter 60g icing sugar 1 egg 1 egg yolk

Rub the flour, butter and sugar together until the mixture resembles fine crumbs ( do this in a food processor if you wish). Mix the egg and the yolk and add to make a dough. Wrap in cling…