Rhubarb tatin

Rhubarb tatin

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(4 ratings)

Prep: 15 mins Cook: 20 mins


Serves 8

A vibrant and colourful take on the traditional French dessert, using bright pink forced rhubarb and star anise – perfect for a winter dinner party 

Nutrition and extra info

Nutrition: per serving

  • kcal240
  • fat13g
  • saturates7g
  • carbs26g
  • sugars14g
  • fibre3g
  • protein3g
  • salt0.4g


  • 650g thin-stemmed forced rhubarb



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 100g caster sugar
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 320g sheet ready-rolled puff pastry
  • ice cream, to serve


  1. You’ll need a large, heavy-based ovenproof frying pan (ours was 22cm), or a tatin pan. Using the pan as a guide, cut the rhubarb into batons to fill the pan – longer pieces look better than small pieces – then set aside.

  2. Heat oven to 220C/200C fan/ gas 7 and tip the sugar into the frying pan. Bubble until the sugar has dissolved and turns a shade or two darker. Add the star anise, then remove from the heat and lay the rhubarb in the pan, curved-side facing down. Dot with the butter and sprinkle over the lemon juice.

  3. Trim the pastry to a circle slightly larger than the pan and put it on top of the rhubarb, tucking it in around the edges. You can now chill for up to 24 hrs, or cook straight away.

  4. Bake for 15-20 mins until the pastry is golden and puffed and the caramel is bubbling around the edges. Put your serving plate over the pan and carefully flip it over (be wary of the hot juices). Serve in the middle of the table with ice cream piled on top, or cut into slices.

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Comments, questions and tips

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4th Feb, 2018
Very disappointing. Did not look at all pink once cooked, didn't look like picture. Overly bitter with the lemon juice.
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