These beautiful pink and yellow shards taste and look wonderful. I don’t normally cook with a lot of refined sugar – but it’s Easter! Plus, this recipe calls for the pure white variety in order that nothing interferes with the vibrant pink of the forced Yorkshire Triangle rhubarb that is so special at this time of year. There is a little bit of process but in fact it’s terribly simple and satisfying. Plus, as you’ve made it yourself you can be sure what’s in it – which can’t say for most sweet treats…


2 stems forced rhubarb (the lovely bright pink ones)

1 Amalfi lemon (or 2 regular lemons)

A handful of whole raw hazelnuts

2 cups granulated sugar (plus a little extra for sprinkling)

2 cups water 


Deep saucepan

Flat baking tray 

Compostable baking parchment 


  • Preheat the oven to 100C (90C fan) 
  • Using a potato peeler slice the rhubarb into long thin strips 
  • Slice the lemons long ways into segments removing the flesh but leaving the white pith and skin behind (reserve the juice and pulp to use in the cordial recipe below)
  • Slice the lemon pieces into long thin moon shaped strips 
  • You need to remove some of the bitterness from the lemon by plunging it into boiling water for a few seconds before draining
  • Repeat the process three times with fresh boiling water each time
  • Now make a simple syrup by bringing equal quantities of sugar and water to the boil in a pan (this is the same simple syrup often used in cocktails)
  • drop the rhubarb pieces into the simple syrup and then once coated lay them flat on a flat baking tray lined with non stick baking parchment and place in the oven to dry out for 45 mins-1 hour or until dried out and candied but still retaining their lovely pink colour
  • Now use the same simple syrup to gently simmer the lemon pieces till the white pith becomes translucent and glassy (around 10 minutes)
  • Remove the lemon pieces and allow them to dry on some non stick baking parchment then dust with a little extra sugar to stop them sticking to one another 
  • In a small saucepan over a low heat gently warm and toast the hazelnuts for a couple of minutes
  • Then quickly pour over a little of the remaining sugar syrup, just enough to coat the hazelnuts lightly, and then immediately pour them out on some non stick baking parchment to harden
  • Use the remaining simple syrup to make the Rhubarb and Amalfi Lemon Cordial
  • Once your Hazelnut and Honey Torte has cooled, use your beautiful shards of fruits and chopped nuts to decorate the top
  • Any leftover candied fruit can be stored in an airtight container at room temperature for a couple of weeks – great for decorating cocktails!


Other recipes in our Easter Menu:

Roasted Baby Artichokes with Amalfi Lemon and Garlic Cream

Slow Roast Shoulder of Lamb in a Blanket of Herbs and Honey
Paper Thin Crispy Thyme and Garlic Potatoes
Warm Purple Sprouting and Romanesco Salad with Crispy Caper and Amalfi Lemon Vinaigrette

Honey and Hazelnut Torte with Candied Hazelnuts, Amalfi Lemons and Rhubarb Ribbons 

Rhubarb and Amalfi Lemon Cordial 

St Jude with Pickled Cherries and Hazelnut and Seed Crackers 

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