Rhubarb Cream Flan
|Shortcrust pastry||8 Ounce|
|Fresh rhubarb||2 Pound, trimmed, washed and cut into 1/2 inch lengths|
|Single cream||12 Fluid Ounce|
|Vanilla essence||1⁄4 Teaspoon|
|Eggs||2 , separated|
Using a floured rolling pin, roll the dough out into a circle approximately 1/8 inch thick.
Lift the dough on the rolling pin and lay it over an 8 inch cake tin with a removable base.
Ease the dough into the tin.
Trim the dough so that it comes halfway up the sides.
Discard any leftover dough.
Place the tin in the refrigerator.
In a large pan, combine the water, rhubarb and 4 ounces [1/2 cup] of the sugar.
Set the pan over low heat and cook, stirring occasionally, for 25 minutes or until the rhubarb is tender.
Remove the pan from the heat, pour off any excess liquid and set the rhubarb aside to cool.
Remove the tin from the refrigerator and spoon in the rhubarb.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium sized saucepan, melt the butter over moderate heat.
Remove the pan from the heat and stir in the flour to make a smooth paste.
Gradually add the cream, stirring constantly and being careful to avoid lumps.
Stir in the remaining sugar and the vanilla essence.
Return the pan to the heat and cook the sauce, stirring constantly, until it is thick and the sugar has dissolved.
Remove the pan from the heat, cool the sauce to lukewarm and then beat in the egg yolks.
In a small mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Using a metal spoon, fold the egg whites into the sauce.
Spoon the sauce over the rhubarb in the tin and place the tin in the centre of the oven.
Bake the flan for 45 to 50 minutes or until the top is deep golden.
Remove the flan from the oven and set it aside to cool for 10 minutes.
Carefully lift the sides of the tin and slide the flan on to a serving plate.