Meals and Courses

Rhubarb and Ginger Tartlets

cook 30 mins
  • 1/2 x 375 g (12 oz) pack sweet shortcrust pastry, defrosted if frozen
  • plain flour, for dusting
  • 500 g (1 lb) rhubarb, trimmed and cut into chunks
  • 50 g (2 oz) caster sugar
  • 3 pieces of stem ginger, chopped
  • pinch of ground ginger
  • 2 tablespoons stem ginger syrup
  • 15 g (1/2 oz) unsalted butter
  • ice cream or crème fraîche, to serve
  • Roll out the pastry on a lightly floured work surface and use to line 4 x 10 cm (4 inch) fluted tartlet tins. Prick the base of each a few times with a fork.
  • Line each tartlet case with a piece of scrunched baking parchment and fill with baking beans. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, then remove the paper and beans and bake for a further 2–3 minutes.
  • Meanwhile, place the rhubarb in a heavy-based saucepan with all the remaining ingredients except the ice cream or crème fraîche and cook over a medium heat, stirring occasionally, for 5 minutes. Reduce the heat and simmer gently, stirring occasionally, for 10 minutes until the rhubarb is tender and pulpy.
  • Remove the tartlet cases from their tins. Place each on a serving plate and fill with the rhubarb mixture. Serve warm with ice cream or crème fraîche.
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