Roasting rhubarb is something I hadn't tried until today, but I'd wanted to for a while after reading and seeing various people do it. Don't overlook it for rhubarb - it turns into melty, caramelised loveliness when you roast it and allow the flavours to develop. Stem ginger is really good friends with rhubarb and it creates the most wonderful syrup when you roast it with some of the juice and light brown sugar. That'd be great as a dessert on its own, but what's better than a warm, rich and crumbly almond pastry tart served with ice cream?
Makes enough for a 8 inch tart tin, plus 6 jam tarts
For the pastry
Rub togher 5 oz unsalted butter and 8oz plain flour in the normal way - see this recipe for the method
Mix in 1/2 oz each of caster sugar and ground almonds
Bind together with 1-2 tbsp water, wrap in cling film and chill.
For the filling
About 1lb rhubarb
1 nubbin of stem ginger sliced thinly and some of the syrup
Up to 4 tbsp light brown soft sugar (depending on the tartness of the rhubarb and your personal taste)
While the pastry is chilling, chop up the rhubarb into lengths - about 3-4 inches each, depending on how you want to arrange them. Sprinkle with some sugar and a drizzle of syrup and roast in the oven (170) for about 7 minutes. Gently turn the pieces over, sprinkle with sugar again and bake until soft and caramelised.
While the rhubarb's cooking, roll out the pastry and line an 8 inch loose bottom flan tin. Cover with baking paper and baking beans. Reserve 3-4 lengths of pastry for the criss-crosses. Once the rhubarb is out, turn the oven up to 180 and bake the pastry blind for 10 minutes, then remove the paper and beans and put back in the oven for another 3-5.
Carefully transfer the rhubarb to the pastry case, filling in any little gaps. Give it a taste to see if it needs more sugar. If it does, give it another sprinkle. Push the slices of stem ginger into the rhubarb. Scrape any yummy syrup from the roasting pan over the top as well. Twist the lengths of pastry you saved over the top and carefully press into the sides of the tart. Bake for 20-25 minutes and leave to cool for a few minutes before removing from the tin. Serve with vanilla ice cream, and have seconds.
Makes enough for a 8 inch tart tin, plus 6 jam tarts
For the pastry
Rub togher 5 oz unsalted butter and 8oz plain flour in the normal way - see this recipe for the method
Mix in 1/2 oz each of caster sugar and ground almonds
Bind together with 1-2 tbsp water, wrap in cling film and chill.
For the filling
About 1lb rhubarb
1 nubbin of stem ginger sliced thinly and some of the syrup
Up to 4 tbsp light brown soft sugar (depending on the tartness of the rhubarb and your personal taste)
While the pastry is chilling, chop up the rhubarb into lengths - about 3-4 inches each, depending on how you want to arrange them. Sprinkle with some sugar and a drizzle of syrup and roast in the oven (170) for about 7 minutes. Gently turn the pieces over, sprinkle with sugar again and bake until soft and caramelised.
While the rhubarb's cooking, roll out the pastry and line an 8 inch loose bottom flan tin. Cover with baking paper and baking beans. Reserve 3-4 lengths of pastry for the criss-crosses. Once the rhubarb is out, turn the oven up to 180 and bake the pastry blind for 10 minutes, then remove the paper and beans and put back in the oven for another 3-5.
Carefully transfer the rhubarb to the pastry case, filling in any little gaps. Give it a taste to see if it needs more sugar. If it does, give it another sprinkle. Push the slices of stem ginger into the rhubarb. Scrape any yummy syrup from the roasting pan over the top as well. Twist the lengths of pastry you saved over the top and carefully press into the sides of the tart. Bake for 20-25 minutes and leave to cool for a few minutes before removing from the tin. Serve with vanilla ice cream, and have seconds.
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