Rhubarb and Ginger Tart
| Published: 23rd January 2008 20:05 |
This is a great way to show the beautiful pinkness of forced rhubarb. The ginger gives the sweet rhubarb a little lift, it really is the easiest way to make a stunning tart.
Servings: 6
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Ingredients
250g Block Puff pastry
150g Forced rhubarb
3 pieces Stem ginger preserved in syrup, finely chopped
1 tbsp Demerara sugar
1 Egg, beaten
Method
1. Preheat the oven to 190oC, lightly oil a baking sheet. Roll out the pastry into a rectangle 35cm by 25cm, score a border 2cm thick around the outside of the rectangle with a sharp knife.
2. Place on a baking sheet and bake for 15 minutes. Clean and trim the rhubarb into 20cm long sticks.
3. When the pastry comes out of the oven it will have risen, push the centre down with the back of a fork, leaving the boarder.
4. Scatter over the finely chopped ginger and lay the rhubarb over the top. Egg was the boarder with a little beaten egg. Sprinkle the demerara sugar over the rhubarb.
5. Return to the oven and bake for a further 20 minutes.
6. Serve with cream, ice cream or cold the next day.
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