rhubarb ginger tartsrhubarb ginger tartsrhubarb ginger tartsrhubarb ginger tartsrhubarb ginger tartsrhubarb ginger tartsrhubarb ginger tarts

It’s rhubarb season ! This unusually tangy vegetable is used for sweet as well as savoury dishes. My friend and neigbour was kind enough to bring me about two and a half kilograms of rhubarb stalks from his parents’ farm north of Paris last week so it was time for me to prepare 3 dishes with it ! We’ll start with the simplest and most common, a dessert, a rhubarb pie or tartlet, but with a touch of spicy ginger (instead of strawberries). I’ve always loved this combination whether for sweet or savoury rhubarb dishes. I hope you like it and try it too ! :)

rhubarb ginger tarts

21.06.2015

4 rectangular tartlets of rhubarb (22 cm x 11 cm)

ingredients

  • 750 grams rhubarb
  • 500 grams puff pastry
  • 50 grams granulated sugar
  • 1 vanilla bean, seeds removed & scraped (or 1/2 tsp vanilla extract)
  • 2 tbsp ginger root, peeled and finely grated
  • 125 grams almond powder
  • 70 grams (7 tbsp) muscovado (or dark raw cane sugar) + 20 grams (2 tbsp) for sprinkling
  • 1 tbsp melted butter
  • 1-2 tbsp icing sugar

instructions

  • peel the rhubarb and cut into 8 cm long sticks
  • in a large bowl, toss the cut rhubarb with 50 grams of regular sugar then place in a colander over a bowl and let rest 1-2 hours until it loses its water
  • roll your puff pastry thinly and divide into four 22 x 11 cm rectangles
  • place a piece of baking or parchment paper on your baking sheet and brush with butter
  • place your puff pastry on the parchment paper and brush the tops with butter also and poke small holes everywhere except the borders (leave a 1,5 cm border)
  • cover with plastic film and place inside the fridge as you wait for the rhubarb to lose its water
  • in a bowl, combine the almond powder with the 7 tbsp of muscovado sugar, the vanilla seeds (or extract) and the grated ginger
  • mix well and crumble with your fingers
  • peheat your oven to 200°C
  • take the puff pastry rectangles out of the fridge and sprinkle on top with the almond, sugar, vanilla, ginger crumble, leaving the 1,5 cm borders intact
  • tightly arrange the rhubarb sticks on top and sprinkle with an additional 1/2 tbsp muscovado sugar on each tartlet
  • bake for 30 minutes and remove when edges are golden
  • when cooled, sprinkle the borders with icing sugar

recette suivante

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