Rhubarb and ginger tart is a classic with the tanginess of spring rhubarb and that warming kick of ginger spice. This is a super easy recipe that uses a puff pastry base, the crunch of pistachios and a wee dash of whisky too!
What’s to love about this easy recipe
- Using ready-made puff pastry as a base makes this rhubarb and ginger tart a breeze to make
- This is a super quick recipe, your tart will be ready in under half an hour
- The taste, rhubarb and ginger is such a great combo and this makes a delicious grown-up tart
I love making full use of our gorgeous rhubarb and make everything from my homemade rhubarb and ginger gin liqueur to jams, cakes and more. Check out the bottom of this post for more great ideas for using rhubarb.
Rhubarb of course! I’ve used the really red forced rhubarb from Yorkshire. The stems are thin so cook quickly and the taste is just amazing. Tangy but with such a sweetness too.
You really should read this great article on Yorkshire forced rhubarb, how they even harvest the crop by candlelight.
I’ve used my homemade whisky marmalade to add sweetness and as a glaze for my rhubarb. Use any marmalade that you like here. The orange in the marmalade works wonderfully with the rhubarb.
As I’ve said the base for my rhubarb and ginger tart is ready-made puff pastry. Buying a really good quality all-butter puff pastry really cuts down the effort in the kitchen.
Cut your rhubarb all the same length, about 10cm pieces and mix these in a bowl with the grated ginger, whisky marmalade and vanilla extract.
Roll out the puff pastry and lay out the rhubarb in a line down the centre of the pastry and roll over the edges of the pastry all around to form a sort of frame.
Sprinkle with a little sugar and some orange zest then paint the edges with an egg wash and bake for approximately 20 minutes till its golden and the pastry is crispy.
To finish off your rhubarb and ginger tart simply sprinkle with some grated orange zest and serve with some crushed pistachios (for that extra crunch!) and a dollop of homemade labneh (yogurt cheese) or a nice vanilla ice cream.
How many does this serve?
I’ve made this easy rhubarb and ginger tart just to serve 3 people. It’s such a quick and easy recipe you can just double it up to make more tarts to suit the number of people you are catering for.
Looking for more great rhubarb recipes? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Easy Rhubarb And Ginger Tart
- 150 g rhubarb young thin stems
- 320 g puff pastry ready rolled all-butter puff pastry
- 1 tbsp marmalade
- 1/4 tsp vanilla extract
- 1/2 tsp grated ginger
- 1/2 tsp sugar
- 1 egg for egg wash on pastry
- 1 tsp orange zest grated
- Preheat oven to 200c and line a baking tray
- Cut the rhubarb into equal lengths (10cm) and mix in a bowl with the marmalade, ginger and vanilla
- Roll out the pastry and lay the rhubarb in a row down the centre, roll the edges of the pastry around the rhubarb like a frame and sprinkle with sugar and orange zest
- Beat the egg and paint over the exposed pastry then bake for approximately 20 minutes till golden and crispy