Bash vs. Blanchard: Rhubarb Challenge

Bash vs. Blanchard

This week dynamic Dormy duo, Kathyrn Bash and Matthieu Blanchard, are back with another head (Chef) to head (Chef) challenge, and will be making our tastebuds tingle and our mouths water with their delicious recipes.

For this challenge their dishes must be based around the ruby red veggie (and Yorkshire’s finest) rhubarb, but who are you rooting for this week?

Will it be the brilliant Bash with her tasty trifle or the magnificent Mathieu with his tangy rhubarb and orange tart? Head over to our Instagram (@DormyHouse) to cast your vote.


Bash’s Rhubarb Trifle

No Bash, you were not mean’t to put beef in the trifle, it did not taste good. Just kidding!

Fresh from her second consecutive win, Bash is back and this week will be showing you all how to make a tastebud tingling trifle.

Layered with brilliantly boozy rhubarb gin soaked sponge fingers, creamy custard and tangy rhubarb compote, perfectly topped with whipped cream and handfuls of colourful sprinkles. This sweet treat comes with a burst of nostalgia and a whole lot of flavour…

Who else is (sugar) rushing to give this recipe a try? We know we are!

We think you’re ready, to make your jelly…

  • Firstly, mix together your chopped rhubarb, grated ginger and sugar in a bowl, then cover with cling film.
  • Then leave in the fridge overnight to macerate, releasing all their lovely juices.
  • The next day, pass through a sieve and press well.
  • Then soak your gelatin leaves in cold water.
  • In a pan, warm through a little of your rhubarb juice, then add the gelatin and let it melt.
  • Mix into the rest of the juice. Then pour into your serving glass and allow to set in the fridge whilst you create your other yummy layers.
• To make your rhubarb compot, put your strained, chopped rhubarb into a warm pan and cook until it breaks down.
• You may need to add a little water to help it not catch.
• Once the rhubarb has broken down, remove from the heat and chill in the fridge until you’re ready to serve.
• To make your custard, firstly warm through the milk and cream.
• Then mix together your egg yolk, sugar and custard powder.
• In a pan, cook on a low heat until the mixture thickens.
• Pass through a sieve and allow to cool before layering into your trifle.
  • To make your whipped cream, simply whisk your double cream and sugar together, until it forms nice firm peaks.
  • Then serve as the final layer to your trifle, leaving room for lots of rainbow sprinkles of course!

Let’s layer…

  • To give her sponge fingers a beautifully boozy kick, Bash has soaked them in rhubarb gin.
  • Now all your layers are prepped and ready to go… it’s time to get layering!
  • Start with your set jelly, followed by a layer of your gin soaked fingers.
  • Next add a layer of rhubarb compot, then your cooled custard.
  • Top your trifle with a heart helping of wonderfully, whipped cream and then finish with your rainbow sprinkles (as many as you can fit!)
  • Then voila, done! Enjoy!
  • Remember to take a bite with ALL the layers.


Mathieu’s Rhubarb and Orange Tart with Cointreau Custard

Matt is back and showing you the art of making the perfect tart, in a bid to win first place in this week’s rhubarb challenge.

His golden, brown short crust base is filled with flavoursome rhubarb compote, with bursts of citrus from beautifully bright orange segments, and glazed with sweet rhubarb jam.

This tangy tart is perfectly served with Matt’s creamy Cointreau custard, so without further ado, grab a spoon and give this delicious dessert a try.

The art to the perfect tart…

To make your short crust base you’ll need:

  • 250g plain flour
  • 50g water
  • 125g softened butter (cubed)
  • 1 egg yolk
  • 20g sugar
  • 5g salt
  • Firstly, mix your flour, salt, and sugar together.
  • Then transfer your mixture to the counter top and make a small mound with a well in the middle.
  • Pop your egg yolk and water in the well.
  • Next add your cubes of butter to the ring of flour.
  • Start mixing from the middle to the side and keep working until you make a dough.
  • Then rest your dough in the fridge for 10 minutes.
  • Finally, roll your dough into a thin layer and lay into your tart case and keep it in the fridge whilst your create your almond cream.
To make your almond cream, you will need:

  • 2 eggs
  • 100g butter
  • 100g sugar
  • 100g ground almond
  • 1 shot of Amaretto
  • Firstly, beat your butter in a mixer with a paddle until soft.
  • Then slowly add your sugar, continue to mix until combined.
  • Next add your ground almond and mix until smooth.
  • Add your eggs, one by one, and then add your shot of Amaretto.
  • Keep mixing until combined.
  • Then put the mix into a piping bag and pipe a fine layer into your tart case, on top of your pastry.
  • Finally, cook the tart at 180 degrees for 18 minutes.
  • Once cooked all the way through, leave to cool down before adding your filling.
To make your rhubarb compote you’ll need:

  • 500g rhubarb
  • 125g sugar
  • 2 large oranges
  • 1/2 vanilla pod
  • 1tsp grenadine
  • Firstly, zest and segment one of your oranges.
  • Then squeeze the juice from the other.
  • Keep the segments to one side, as you will use these later to top your tart.
  • Peel your rhubarb with a knife and then chop it into small slices.
  • Mix the rhubarb slices, sugar, vanilla, orange juice and orange zest, then cook in a pan until the mixture becomes nice and thick.
  • Remove from the heat, and leave it to cool down.
  • Then pour a dash of grenadine to the mixture, this will help retain the rhubarb’s colour and bring out its flavour.
For your rhubarb batons you will need:

  • 500g rhubarb
  • 250g icing sugar
  • Peel the rhubarb as above.
  • Then cut the rhubarb into thin batons.
  • Lay the batons on a baking tray and coat them with a generous layer of icing sugar.
  • Cook the batons for 8 minutes at 160 degrees.
  • Then remove from the hot tray to let them cool down to prevent further cooking.
To make your Cointreau custard you’ll need:

  • 500ml milk
  • 4 egg yolks
  • 140g sugar
  • 1/2 vanilla
  • 10g cornflour
  • 15g flour
  • 1 shot of Cointreau
  • In a pan, bring your milk and vanilla to a simmer.
  • Whilst simmering, mix your egg yollks and sugar with a whisk until the mixture has whitened.
  • Then add both flours to the egg mix and whisk until smooth.
  • Pour a little bit of hot milk into the mix and whisk.
  • Pour everything back into to the pan and bring to the boil.
  • When boiled, pass the mixture through a sieve and leave to cool.
  • When cool, add the Cointreau and keep in the fridge until you’re ready to serve.
  • Spread the compot evenly over your now cooked tart base.
  • Place the rhubarb batons on top of the tart in the pattern you desire, along with your orange segments.
  • In a pan, melt 100g rhubarb jam with a bit of water.
  • Then use a brush to glaze the top of your tart with the jam.
  • Then voila, all ready to serve with a dollop of your custard. Enjoy.


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