A collaboration with Britain's youngest Michelin starred chef
Raised near Yorkshire's famed 'Rhubarb Triangle' (where we sourced the world's best for our Delicious Rhubarb & Rose Collection), the 25-year-old chef was the perfect partner to bring the fragrance to life.
Watch Tommy transform our bestselling gourmand scent into culinary delights with his rhubarb-inspired recipes.
There is an amazing heritage behind Yorkshire rhubarb
said the chef. “Back in the day, everyone had a small patch growing in their garden.
The food I cook is very much about the very best ingredients and marrying them together to create the perfect combination.”
The Delicious Rhubarb & Rose hand and body collection is blended with
tantalising, almost edible notes of zesty yuzu
fruit, rose and sweet vanilla.
1. To make the pastry, rub together the dry ingredients until they
resemble the texture of breadcrumbs. Slowly add the egg and yolk
to form a smooth paste.
2. To make the frangipane, cream the butter and sugar. Slowly
add the eggs while stirring. Fold in the almonds and then the
flour. Add the almond oil.
3. To make the rhubarb jam, slowly bring the ingredients to the boil.
Simmer gently for half an hour on low heat. Test the jam on a cold
plate - if it sets when cold it is ready. If still runny return to a simmer
for 5 minutes then test again.
4. To make the rose glaze, dissolve the sugar in the water. Add
the rose petals and bring to the boil. Strain through a fine sieve.
5. Now assemble the tart. Thinly roll the pastry over a 10 inch tart
case. Blind bake the pastry case for 15 minutes at 170°C. Smooth
the rhubarb jam over the base of the tart case and add the frangipane
batter. Cut 1 cm chunks of the extra rhubarb and push into the batter
for a decorative finish. Return to the oven for 45 minutes at 165°C.
6. For the finishing touch, remove from the oven brush with the
rose petal glaze.
Treat your guests by serving your delicious tart with either a vanilla custard or fruit sorbet.
DELICIOUS RHUBARB & ROSE COCKTAIL
and looks fantastic
For the cocktail
50ml rhubarb juice
50ml egg white
20ml lemon juice
25ml rose syrup
8 ice cubes for shaking
For the rose sherbet
50g rose sugar
5g citric acid