Rhubarb, Ginger & Almond Tart

Forced rhubarb has just become available here in the UK – the out-of-season variety that has a beautiful blush and extra-succulent flavour – so I've made the most of it with this delicious, light tart, which has a 50/50 rye and plain flour crust.

It's the perfect way to celebrate this wonderful fruit: the rye flour adds an earthy flavour and texture, while tart rhubarb and fragrant ginger offer a tantalising contrast. I've kept the sugar to a minimum, but bear in mind that some is necessary when working with rhubarb, due to its sharpness.

This tart can be filled with any fruit you like; stone fruits such as plums, paired with cinnamon and vanilla instead of the ginger, are particularly lovely. If you choose to do this, you might decide to omit the caster sugar in the filling, as it will be sweet enough already.

Although this tart is at its best eaten at once, it will keep for a couple of days in the fridge – simply warm it up in the oven to serve.

SERVES:
6-8

Ingredients
Instructions

Ingredients

For the crust

110g wholemeal rye flour

110g plain flour

2 tbsp caster sugar

120g cold, plant-based butter, diced – I used Stork.

2-4 tbsp cold water

For the filling

3 long stems (about 400g) magenta rhubarb

¼ cup coconut nectar or maple, rice, or agave syrup

¼ cup caster sugar

2 tbsp freshly grated ginger

¼ cup ground almonds

¼ cup flaked almonds

Serving suggestions

Oat cream, oat custard, vegan ice cream, oat crème fraiche or vegan vanilla yogurt

Instructions

Start by making your crust: add the two flours and sugar to a large bowl, and stir to combine. Add the butter, using your hands to rub it into the flour and sugar – with your palms facing upwards, rub from your little finger to your thumb, until it resembles coarse breadcrumbs.
Add the cold water 1 tbsp at a time, until you can form the dough into a ball.
Handling the dough as little as possible, form it into a rough disc, wrap it in cling film, and place in the fridge for 30 minutes, or until ready to use.
Meanwhile, make your filling. Cut the rhubarb stems into three equal pieces, and add to a bowl with the coconut nectar or syrup, sugar, and ginger. Stir until the rhubarb is well coated.
Preheat the oven to 200°C/fan 180°C/Gas 6, and line a baking tray with parchment. I use my pizza tray, as it has holes in it that prevent a soggy bottom, but a regular tray is fine if you don't have one.
Take two pieces of greaseproof paper, and place the chilled dough between them. Roll the dough into a rough rectangle or round about 3-5 mm thick.
Slide the dough onto your baking tray, and spread the ground almonds across the centre, leaving an edge of around 3cm. Top with the rhubarb batons, then trim the edge of the dough, if you like, before folding it over the rhubarb, encasing it by a couple of centimetres.
Brush the pastry edges with a little of the syrupy juices from the rhubarb, then press on the flaked almonds.
Pour any remaining juices over the rhubarb, then place the tart in the preheated oven for 20-30 minutes, or until the pastry is golden and the rhubarb is soft and slightly bubbling.
Serve immediately, or leave to cool to room temperature before serving.