Make the most of Yorkshire rhubarb with this delicious Michelin-starred dessert

  • 40
  • 4
  • Medium


  • For the Rhubarb
  • 360g Rhubarb
  • 100g Egg white
  • 200g Sugar
  • 200ml Semi-whipped cream
  • For the puff pastry disc
  • Puff pastry
  • 2 apples
  • 20g Butter
  • 50g Sugar
  • For the Cardamom Brulèe
  • Half a pint of cream
  • 35g Sugar
  • Handful of cardamom, peeled


To poach the rhubarb

Poach the rhubarb with half the quantity of sugar and set to one side

Place 50 grams of the juice from the rhubarb into a bowl with the rest of the sugar. Pour over whisked egg whites. Continue to whisk until stiff.

Stir in approximately three quarters of the rhubarb. Place the remaining rhubarb into shot glasses.

Fold the cream into a meringue mix and place on top.

To make the Puff Pastry Disc:

Peel and chop the apples

Make a caramel with the butter and sugar. Add the caramel and continue to cook until soft

Place on a disc of puff pastry, using a ring mould to shape.

For the Cardamom Brulèe:

Whisk egg yolks and sugar

Boil the cream with the Cardamom – leave to rest for 30mins to infuse

Pour over the eggs and sugar

Place into moulds and then into a bain-marie in the oven at 110°C. Cook for 15 to 20 mins or until set.

To garnish: A stem of dried very finely cut rhubarb

About The Author

Frances Atkins is chef-proprietor of the Yorke Arms' at Ramsgill, near Pateley Bridge. She has won widespread acclaim for her food, including a much-coveted Michelin star and high praise from the Egon Ronay restaurant guide.

Let us know what you think