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Recipe

Rhubarb custard mille feuille

Put the season's best fruit to deliciously good use with this pretty dessert.

Mar 31, 2009 1:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Rhubarb custard mille feuille
  • 1 bunch rhubarb, trimmed, chopped
  • 1/2 cup caster sugar, plus 1/2 tablespoon extra
  • 6 sheets filo pastry
  • 60 gram butter, melted
  • 1 cup bought thick vanilla custard

Method

Rhubarb custard mille feuille
  • 1
    Preheat oven to 160°C. Line an oven tray with baking paper.
  • 2
    In a large bowl, combine rhubarb and sugar. Set aside 1 hour.
  • 3
    Working with one sheet of filo at a time, brush ends with butter, sprinkle with extra sugar and layer together.
  • 4
    Cut pastry into 12 equal rectangles. Arrange on tray. Cover with baking paper and top with a second tray to weigh down. Bake 8-10 minutes, until crisp and golden. Transfer to wire rack to cool completely.
  • 5
    Transfer rhubarb mixture to a medium saucepan. Stir on low heat until sugar dissolves. Simmer 3-4 minutes, until rhubarb is just softened. Cool.
  • 6
    Spoon 1 heaped tablespoon each of custard and rhubarb onto 4 pastry crisps. Repeat layers once, finishing with pastry.

Notes

Rhubarb can be replaced with a 300g packet of mixed frozen berries - reduce cooking time by 2 minutes. You could also use sliced fresh strawberries.

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