Roasted Rhubarb Tian

By Food52
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450 g roasted rhubarb (recipe below)

1 portion stabilised cream (recipe below)

1 portion roasted rhubarb & ginger jam (recipe below)

4 Pate Sablee cookies (recipe below)

Icing sugar

Caramel sauce, to garnish

The ingredients are listed in the order they should be made, for ease of assembly

For the roasted rhubarb - 450g rhubarb (in 2cm pieces); 100g caster sugar

For the rhubarb jam - 1/3 of the roasted rhubarb,3 tablespoons juice of roasted rhubarb, 1/2 cup of sugar and 1 teaspoon freshly grated ginger

For the Pate sablee- 1 1/2 cups all purpose flour, 1/2 cup caster sugar, 1/4 teaspoon salt, 1 stick frozen butter (cut into small chunks), 2 large egg yolks, 1 teaspoon vanilla extract

For the stabilised cream - 200g whipping cream, 1 tablespoon confectioners sugar, 3 tablespoons cooled gelatine mixture (made using leaf or powder gelatine, according to manufacturer's instructions), 1 tablespoon rhubarb jam

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