Rhubarb & Ginger Tart
Rhubarb is available in the Northern Hemisphere for most of the year. If you are looking for something a bit different to the normal rhubarb crumble, try this delicious combination of rhubarb and ginger.
  Serves:  8       Print   FavoriteLoading Add to My Favourites
  • 1200 g (2½ lb) rhubarb, trimmed and cut into ¼” slices
  • 250 g (8 oz) sugar
  • 2 tbsp ginger, freshly grated
  • Grated zest of 1 orange and 1 lemon
  • 1 tsp cinnamon
  • 250 g (8 oz) pastry
  1. Combine 800 g (1½ lb) of the rhubarb in a pan with the sugar and the grated zest. Apply a low heat and gently bring to the boil.
  2. Once the mixture starts to boil, continue to simmer for 40-45 minutes with frequent stirring.
  3. Remove the pan from the heat and allow to cool.
  4. Once the mixture has cooled, stir in the cinnamon, ginger and remaining rhubarb.
  5. Line a well-greased 8″ (20 cm) pie dish with pastry, allowing an inch of pastry to hang over the edge of the dish. Fold the extra pastry back into the dish to make a double-thickness edge to the pie
  6. Pour in the rhubarb mixture. Bake in an oven at 200 °C for 35 minutes.
  7. Allow to cool completely before serving.
Titli's Tips
You can prepare the puree (up to Step 3) a couple of days in advance. It keeps well in the ‘fridge, or you can freeze it. The puree is nice on its own with ice-cream.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 301 15%
Calories from Fat 89
Total Fat 9.9g 15%
Saturated Fat 2.5g 12%
Unsaturated Fat 7.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 51.9g 17%
Dietary Fibre 4.0g 16%
Sugars 32.9g
Protein 3.2g 6%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.