RECIPE...Rhubarb & Custard Tart

Easter maybe just around the corner, but rather than getting sucked into everything chocolate, here at Single Variety Co we’re still loving eating our Limited Edition Harbinger Rhubarb Preserve whilst it is still in stock. And we have a delicious recipe to share with you in case you have half a jar hanging around in your fridge waiting to be used up. Enjoy!!

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Rhubarb & Custard Tart

When you think of classic combinations, rhubarb and custard instantly comes to mind! We’ve combined the two into this delicious tart. If you’re stuck for time, you can always buy a 375g block of ready-made dessert pastry rather than make your own.

Ingredients (serves 8)

For the pastry:

  • 225g plain flour

  • 175g butter, chilled and cut into cubes

  • 45g icing sugar

  • 1 large egg

  • 1 tbsp ice cold water

For the filling:

  • 1/2 jar Harbinger Rhubarb Preserve

  • 150ml whole milk

  • 150ml double cream

  • 3 eggs

  • 85g caster sugar

  • 1 tsp vanilla essence


Method

  1. To make the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. Add in the sugar, egg and water, and pulse again until the dough starts to come together. Empty onto a lightly floured work surface and knead a few times until smooth. Shape into a disc and put in the fridge for at least 30 minutes, or preferably overnight. 

  2. Preheat the oven to 180°C and place a baking sheet in to warm up. Roll the pastry out to the thickness of a £1 coin and use to line a 23cm loose bottomed tart tin. Leave the excess pastry hanging over the sides. Line with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes.

  3. While the pastry is baking make the filling. Heat the milk, cream and vanilla essence in a saucepan until boiling and take off the heat.  Whisk the eggs and sugar together, then pour in the hot milk mixture, whisking continuously. Strain into a jug.

  4. Spoon approximately half a jar of rhubarb preserve onto the baked pastry, then carefully pour on the custard. Place back in the oven for 35-40 minutes. The tart should have a slight wobble when you remove it from the oven, as it will continue to cook slightly once it’s out.

  5. Allow to cool for 30 minutes then trim off the excess pastry with a sharp knife (facing away from the custard), slice and serve. Best eaten the same day.

 
 

Our Limited Edition Harbinger Rhubarb Preserve is still in stock and you can buy some online here.

Much jam love,

Kate x

Pancake Recipe Ideas using Jam

With one of my favourite eating occasions of the year, Pancake Day, just around the corner, this is the perfect time to use up your favourite jam. Here are some ideas of what we’re going to be eating our pancakes with this year.

Rolled Pancakes with Yoghurt and Harbinger Rhubarb Preserve

 
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We are loving our seasonal Harbinger Rhubarb Preserve and it is delicious with thick yoghurt, rolled up in a pancake.

Folded Pancake topped with Ice Cream and Harbinger Rhubarb Preserve (or your favourite preserve)

 
folded pancake with ice cream
 

Sticking with our Harbinger Rhubarb Preserve, why not fold a pancake, top with a great quality vanilla ice cream and dollop a generous helping of Harbinger Rhubarb Preserve (or your favourite preserve) on top.

Pancake filled with Ben Starav Blackcurrant Preserve

 
pancake with blackcurrant preserve
 

Ben Starav Blackcurrant Preserve is one of my favourites, and filling a pancake with a good helping of this tangy preserve is such a simple but delicious treat.

For more jam ideas, follow us on Instagram and Facebook.

Much jam love,

Kate x

Harbinger Rhubarb Preserve is Back!

We’re very excited that this week we have launched our Limited Edition Harbinger Rhubarb Preserve. This is a firm favourite in the Single Variety Co kitchen and I know a lot of our customers and stockists have been eagerly anticipating its return in our range.

 
 

For those less familiar with the Harbinger Rhubarb Preserve let me tell you a bit more about it. Our Harbinger Rhubarb, forced rhubarb variety, is grown in Yorkshire by a third generation family rhubarb farm.

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Being a red stick variety, Harbinger Rhubarb makes a magnificent pink coloured preserve. It has a sweet tangy flavour, which we feel is perfectly encapsulated in this preserve.

So what do you eat it with? We love it on porridge, yoghurt and ice cream. Or if you fancy making it into a recipe, try this delicious Rhubarb Preserve Flapjack.

rhubarb flapjacks

Ingredients:

  • 225g unsalted butter

  • 225g demerara sugar

  • 6 tablespoons Harbinger Rhubarb Preserve

  • 275g rolled oats

  • 50g white chocolate chips (optional)

Method:

  1. Grease and line a 23cm x 30cm tin. Preheat the oven to 140°C.

  2. Melt the butter and sugar in a saucepan over a medium heat. Once the sugar has dissolved, add the rhubarb preserve, roughly three quarters of the jar. Mix in the oats. 

  3. Spoon the mix into the prepared tin, and smooth the surface with a spatula. 

  4. Bake in the oven for 40-50 minutes. The middle should still be slightly soft, as it will firm up once cooled.

  5. Allow the mix to cool for 10 minutes, then use a sharp knife to score the flapjacks into 24 squares. Allow to cool completely.

  6. Melt the chocolate in a microwave in 30 second bursts, stirring each time. Drizzle over the flapjacks, then allow to set. 

If that has tempted you to buy this delicious preserve, then you can buy it here now!

Much jam love,

Kate x