Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Spices aniseed with rhubarb Dorset Foodie recipes south west
Learn to bake rhubarb tart Dorset Foodie cookery classes south west
Learn to make pastry tart rhubarb Christine McFadden classes south west

Rhubarb Tart with Star Anise and Orange

The highly perfumed seeds from the Chinese star anise pods go curiously well
with rhubarb. For a beautiful colour, use young rhubarb with slender shocking
pink stems rather than the thick reddish-green stems of mature plants.
Serves 4-6

shortcrust pastry 350g
young pink rhubarb trimmed, 350g
star anise pods seeds from 4–5
cornflour 2 tsp
caster sugar 75g, plus extra for sprinkling
orange finely grated zest of 1

1) Lightly grease a 23cm loose-bottomed tart tin. Form the pastry into a thick disk, roll out thinly and use to line the tin. Pass a rolling pin over the top to trim excess dough. Using the side of your forefinger, press the dough into the corner of the tin to raise it slightly above the rim. Chill for 30 minutes.

2) Cut the rhubarb into 2.5cm diagonal slices and put in china or glass dish, large enough to take the slices in a single layer.

3) Crush the star anise seeds, tip into a small bowl and mix with the cornflour, caster sugar and orange zest. Mix with the rhubarb, tossing until well coated. Leave to stand for about 30 minutes, stirring occasionally, until the juices are flowing from the rhubarb.

4) Preheat the oven to 170°C/gas 3. Line the pastry case with a large piece of kitchen foil. Weigh down with plenty of dried baking beans, making sure they go all the way to the edge.

5) Bake blind for 10 minutes, then remove the foil and baking beans, and bake for 5 minutes more. Remove the pastry case from the oven and raise the heat to 190°C/gas 5.

6) Spoon the rhubarb mixture into the pastry case, spreading it out evenly. Pour over any syrup remaining in the dish. Bake for 35–45 minutes, rotating the tin halfway through, or until the edges of the rhubarb are slightly blackened.

7) Remove from the oven, place on a metal rack and leave to settle in the tin for 10 minutes. Carefully slide the tart onto a serving plate, then sprinkle with extra caster sugar to taste.

• The unripe green seeds and feathery leaves from the herb sweet cicely have
a similar flavour to star anise. They look beautiful scattered over the vibrant
pink rhubarb. You won't find sweet cicely in the shops but it's easy to grow.
• Instead of star anise, add 2 tablespoons of pernod to the cornflour mixture.


Recipe © Christine McFadden February 2021

    Photography: Christine McFadden    
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