If you’re inspired by our celebration of seasonal produce on our menus, why not try this ‘New Classics’ rhubarb and honey recipe at home.

Recipe from Marcus Wareing’s ‘New Classics’

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Buttery pastry paired with nuts and spices is always a good combination. Marcus has added a slight twist on classic baklava here with the addition of rhubarb and burnt honey – it is rather moreish!

Makes: around 20 pieces
Preparation time: 25 minutes
Cooking time: 55 minutes, plus cooling

INGREDIENTS

100g butter, plus extra for greasing
1x 270g pack of filo pastry (6 sheets), cut in half widthways (they should be roughly 19 x 26cm once cut)
200g rhubarb, cut into 5mm dice
4tbsp caster sugar
100g pistachio nuts, roughly chopped
100g walnuts, roughly chopped
1 tsp ground cardamon
200g runny honey
a dash of orange blossom water (or to taste)

Method

Preheat the over to 190°C/ 170°C fan/gas 5 and line a 20x30cm baking dish with greaseproof paper.

Melt the butter. Lay one half of a sheet of filo pastry in the bottom of the baking dish and it liberally with melted butter. Repeat with 5 more half sheets of pastry.

Put the rhubarb and nut mix with another layer of filo pastry and brush liberally with melted butter. Repeat with the remaining 5 sheets.

Score the top of the pastry with a crisscross pattern then place in the oven for 45-55 minutes until golden. Remove from the oven and set aside.

Place the honey in a medium saucepan over a high heat. Boil the honey until it begins to colour to a deep golden. Carefully- it will bubble – add the orange blossom water and remove the pan from the heat. Mix well then pour the honey liberally over the top of the baklava and leave it to cool. Once it’s completely cool, slice it into 20 pieces with a serrated knife.

Find out how we’re using rhubarb and honey on the menus at Tredwells
Find out how we’re using these fantastic ingredients at Marcus
Enjoy the ‘Best of British’, seasonally inspired offering at The Gilbert Scott