End your Mother’s Day feast on the sweetest note with this recipe – best-in-season rhubarb is poached in gin and orange zest, then used to top a creamy custard tart.
Marks & Spencer
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50MIN
Total time
Ingredients
Servings
8
For the tart
250 ml
double cream
250 ml
milk
1
vanilla pod
split
8
M&S free-range mixed size eggs
yolks only
100 g
M&S Fairtrade golden caster sugar
1
M&S all-butter sweet pastry case
For the rhubarb topping
500 g
rhubarb
sliced on the diagonal
100 g
caster sugar
3 tbsp
M&S rhubarb gin
1
M&S Remarksable Value orange, zested
Nutrition per serving
Calories
427kcal
Fat
21.9 g
Saturates
12.8 g
Sugars
21.2 g
Salt
127.5 mg
