Flan a la Torque (A Flan of Rhubarb)

Ingredients

• one pound of forced rhubarb
• a pint of water
• three-quarters of a pound of sugar
• a teaspoonful of lemon juice
• the thin rind of two lemons
• some puff-paste
• some breadcrumbs

Method

1. 1

   Cut rhubarb into 2-inch pieces and boil with water and sugar.

2. 2

   Add lemon juice and simmer gently, lifting out pieces carefully.

3. 3

   Strain syrup and cook with lemon rind.

4. 4

   Prepare puff-paste, line a flan mold, and bake.

5. 5

   Once cooled, fill with rhubarb and syrup, and serve.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 16. The excerpt below is the record exactly as published.

Flan a la Torque (A Flan of Rhubarb). — Take one pound of forced rhubarb, and having wiped it carefully, cut it in pieces about two inches in length. Boil a pint of water and three-quarters of a pound of sugar together in a large shallow stewpan ; add a teaspoonful of lemon juice and a few drops of cochineal, and then put in as much of the rhubarb as can be laid at the bottom of the saucepan. Let it simmer veiy gently indeed at the side of the fire, and as the rhubarb becomes sufficiently tender — it must not be done too much — lift each piece out carefully on to a dish ; this should not occupy more than ten minutes, and great care must be taken to keep the pieces whole. Proceed in the same manner with the rest of the rhubarb, and when all has been done, strain some of the syrup into a sugar boiler and cook it rapidly for about six minutes with the thin rind of two lemons cut into very narrow Julienne-like shreds. Then put it on one side. In the meantime have ready some puff-paste

Cook this with the app: pantry check, scaling, and the assistant.