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THE DELICIOUS RHUBARB & ROSE COLLECTION

A Taste Of Yorkshire

Tommy

BANKS

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.

Tommy Banks - Watch video
Tommy Banks - Watch video

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.”

Tommy Banks - Watch video

THE COLLECTION

The Delicious Rhubarb & Rose hand and body 
collection is blended with tantalising, almost edible notes of zesty yuzu fruit, rose and sweet vanilla.

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TOMMY’S EXCLUSIVE RHUBARB RECIPES

DELICIOUS RHUBARB & ROSE 
FRANGIPANE SUMMER TART

Rhubarb works so 
well in desserts – the 
smell is amazing.

DELICIOUS RHUBARB & ROSE FRANGIPANE SUMMER TART

INGREDIENTS

For the shortcrust pastry
750g plain flour
375g unsalted butter
300g icing sugar
1 whole egg
3 egg yolks

For the frangipane
200g unsalted butter
200g caster sugar
200g ground almonds
4 eggs, beaten
40g plain flour
1 tsp almond oil

For the rhubarb jam
850g rhubarb, chopped
300g sugar
15g pectin

For the rose glaze
100g caster sugar
100g water
20g dried rose petals

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

Wonderfully sweet
and looks fantastic

DELICIOUS RHUBARB & ROSE COCKTAIL

INGREDIENTS

For the cocktail
50ml vodka
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

Makes one 6oz/17.5cl
martini glass

1. To make the rose sherbet, combine the ingredients in a blender and blitz to a fine powder.

2. To make the cocktail add the vodka, juices, egg white and rose syrup to a cocktail shaker and vigorously shake for ten seconds.

3. Open the shaker, add the ice cubes and shake again until the shaker tin has frosted on the outside.

4. Strain the cocktail in to a martini glass and dust the top with rose sherbet.

To give your guests the Michelin star 
touch, see our tip section to make 
your own rhubarb schnapps.

Instead of just plain vodka, make your own tipple of 
Rhubarb Schnapps for a colourful, homemade touch.

RHUBARB SCHNAPPS

INGREDIENTS
1 kg Yorkshire rhubarb, washed and sliced
1 litre vodka
200g caster sugar
150g golden caster sugar
1cm piece of root ginger

METHOD

1. Add the sliced rhubarb, sugars, vodka and ginger to a jar.

2. Leave in your drinks cabinet for one month. You will need to stir/shake your schnapps every day until the sugar dissolves.

3. Strain the schnapps through a fine sieve in to a sterilised bottle.

DELICIOUS RHUBARB & ROSE COLLECTION