Rhubarb and saffron cream tart
- April 2012
- Serves 10
- Takes 50 min to make, 1 hour 10 min to cook, plus cooling and chilling
This elegant dessert is a twist on the classic rhubarb and custard combination, using aromatic saffron cream and zesty rhubarb to create a stunning looking pud that tastes divine.
- 35g (20.8g saturated)
- 34.1g (16g sugars)
The saffron is optional. Not a fan? Leave it out.
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