As Head Chef at Barnett Hill, Steven Newton brings heart, creativity, and serious kitchen know-how to everything he does. Check out Chef Steven’s recipe for Rhubarb & Custard, a stunning twist on a classic. It’s the perfect way to bring a little restaurant magic into your own kitchen.

Lemon Cake

Ingredients

100g plain flour
200g ground almonds
5g baking powder
3 eggs
200g sugar
125g olive oil
100g butter (melted)
Zest of 1 lemon

Method:

Whisk eggs and sugar together into a Sabayon
Melt butter and combine with olive oil
Weigh out all dry ingredients together into a large bowl including the lemon zest
Stir in the wet ingredients
Pour into a bottomless ring mould until 3/4 full
Bake at 165°C for approx. 12 minutes until a knife comes out clean, allow to cool

Lemon Custard

Ingredients

9 eggs
400g caster sugar
Juice of 5 lemons
250ml double cream

Method:

Bring cream to boil in a small saucepan
In a large metal bowl whisk eggs, sugar, and lemon juice
Slowly add the hot cream while whisking
Place over a Bain-Marie and cook gently to 54°C (whisking all the time)
Strain through a chinois, pour the custard over the top of the cake while still in the mould
Bake at 110°C for approx. 10 minutes until just set

Poached Rhubarb

Ingredients

1kg of rhubarb
400g sugar
400g white wine
25ml grenadine
50ml cabinet sauvignon vinegar

Method:

Peel rhubarb and keep the peeling to one side, cut the stems into 4cm pieces.
Bring the stems to a simmer in a pan with the sugar, white wine and cabinet sauvignon vinegar
Once simmering add the peel, bring back to a simmer and add the grenadine
Blend and put into container.

To serve

Using a warm knife, gently run around the edge of the mould to release and serve with the poached rhubarb, a scoop of delicious vanilla ice cream, zingy sorbet or simply just fresh cream to complement the flavours.