‘Forced rhubarb’ has just become available here in the UK – it’s the ‘forced’, out-of-season variety with an extra-special succulent flavour – so I’ve made a delicious and light tart, using a 50/50 rye and plain flour crust to celebrate this wonderful fruit.
The rye flour adds earthy flavours and texture to the tart rhubarb and fragrant ginger. I’ve kept the sugar to a minimum, but some is necessary when working with rhubarb due to its sharpness.
This tart can be filled with any fruits you like, stoned such as cinnamon and vanilla are lovely, just swap out for the ginger. You also might want to omit the caster sugar in the filling as other fruits won’t require the additional sweetness.
For the crust
110g wholemeal rye flour
110g plain flour
120g cold plant based butter I used Stork.
2-4 tbs cold water
2 tbs caster sugar
For the filling
¼ cup ground almond
¼ cup flaked almonds
¼ cup coconut nectar or maple/rice syrup/agave
2 tbs freshly grated ginger
¼ cup caster sugar
3 long stems of magenta rhubarb cut into 3rds about 400g
Vegan ice cream
Oat crème fraiche
Vegan Vanilla yogurt
- In a large mixing bowl add the two flours and sugar and stir to combine. Dice the butter and add to the flour, using your hands rub together the flour and butter. With your palms facing up rub from your little finger to your thumb, until it resembles course bread crumb. Add the cold water 1 tbs at a time until the dough will form a ball.
- Carefully and quickly form into a ball, handle the dough as little as possible and form into a rough disc. Wrap in cling film and place in the fridge for 30 minutes or until ready to use.
- In the meantime, add the rhubarb batons to a bowl with the coco nectar, sugar and ginger and combine until all the rhubarb has a good coating.
- Preheat the oven to 180°C fan.
- Line a baking tray with parchment. I use my pizza tray as it has holes in the bottom and ensures I don’t have a soggy bottom, but regular will be fine. Alternatively, you can slide the finished tart straight onto the baking rack in the oven.
- Take two pieces of parchment/grease-proof paper and place the dough between them. Using a rolling pin roll the dough into a rough rectangle or round about 3-5 mm thick.
- Slide dough onto desired tray and spread the ground almonds onto the middle. Top with the rhubarb batons. If you like you can trim the edge of the dough before you fold it over the rhubarb. Fold up the sides to it encases the rhubarb by a couple of cm.
- Take a pastry brush and using a little of the remaining syrupy juices from the rhubarb brush the pasty edges. Press on the flaked almonds and pour any remaining juices over the rhubarb.
- Place into the preheated oven for about 20-30 minutes, or until the pastry is golden and the rhubarb soft and slightly bubbling.
It can be served immediately with your desired topping, or at room temperature. Best eaten on the day but will keep for a couple of days in the fridge and warmed in oven to serve.