A very impressive dessert and perfect for any special dinner party, and can be made up to one day ahead.
This is a complicated recipe, so please read all the instructions before starting.
1.5 hour preparation time + 5 hours chill time
For the pastry
100g chilled unsalted butter, chopped
1/4 cup raw sugar
1 1/2 cup plain flour
1/2 tsp baking powder
For the curd
500g trimmed rhubarb, chopped
Zest of 1/2 orange, plus juice of 1 orange
1 cup sugar
6 egg yolks
100g unsalted butter, chopped
2-3 drops pink food colouring (optional)
1 tbsp rose water
3 gelatine leaves
Dried rose petals
To make the pastry, beat butter and and sugar in a stand mixer with a paddle attachment until smooth. Beat in the egg. Fold though the flour and baking powder, until mixture comes together.
Shape dough into a disc. Enclose in plastic wrap and chill for 1-2 hours.
Roll out pastry between 2 sheets of baking paper to 3 mm thick. Use to line base and sides of a medium sized loose-bottom, fluted tart pan, trimming excess. Freeze for 10 mins.
Line pastry with baking paper, and fill with pastry weights, (or beans). Place on a baking tray and bake for 20mins in a preheated 160°C oven. Remove weights and paper and bake for another 15 mins or until base is golden and dry. At the same time place 100g of the rhubarb on a lined baking tray and roast until soft, 20-30mins. Set both aside to cool.
For the curb, place the 400g of the rhubarb, orange zest and juice, with 1/4 cup sugar in a saucepan over high heat. Cook, stirring constantly until the sugar dissolves. Reduce heat to low and cook, covered for 10mins until rhubarb is soft. Trander to a blender an whiz until smooth.
Place the rhubarb mixture, egg yolks, butter and remaining sugar in a heatproof bowl set over a sauce plan of gently summering water (don't let the bowl touch the water) and whisk constantly for 15mins until thickened. Remove from heat and stir through rose water and food colouring.
Meanwhile, soak gelatine in cold water for 5 mins until softened. Squeeze excess water from gelatine and place in a bowl with 2 tbsp boiling water and stir until melted. Add gelatine mixture to the rhubarb curd and stir until combined.
Pour curd over pie base. Chill for 4 hours or overnight to set.
To serve place roasted rhubarb on top of the pie and sprinkle with dried rose petals. Serve with cream, (or ice-cream).