Bake your own sweet and sour Rhubarb Tart
Sweet and Sour Rhubarb tart is an amazing dessert because for once you can let yourself be generous with sugar! As rhubarb tends to be unbelievably sour you need to balance it with sugar or honey. I found the original recipe here and made it into a 5-element one which came out excellent. Test it yourself.
Rhubarb Tart dough is the same as for any other tart. For example, in this recipe I used Apple Tart dough recipe. It is the topping that creates the unique flavour for a tart.
The ingredients make a tart tin of 25 cm in diameter.
To make the dough
Prepare 125g of butter and 1/3 cup of water. Put both into the freezer for about 30 minutes. After that sieve 250 grams of plain flour into a large mixing bowl. Chop the butter and mix it in. Add 1/4 teaspoon of salt and a third of the ice water and start mixing with your hands. You may want to squeeze the butter pieces with your fingers to make them smaller but do not worry if there are some lumps in the dough. Keep adding the water until you get the consistency that does not stick to your hands. Shape it into a ball, wrap into a piece of cling film and put it into the freezer for about 10 minutes.
In the meantime make the rhubarb filling
Use 5-6 thick rhubarb sticks. Cut them into 1 inch (2,5 cm) long pieces. Make diagonal cuts to be able to create a pattern with the pieces. Place the cut rhubarb into a large mixing bowl and add the ingredients in the following order:
- Sour rhubarb pieces,
- Bitter 1/2 teaspoon of turmeric,
- Sweet 4-5 generous tablespoons of sugar,
- Pungent 1/2 teaspoon of ginger, a pinch of cayenne, a pinch of crushed red peppercorns,
- Salty a pinch of sea salt.
Toss the rhubarb pieces in the bowl several times to make sure they are all covered in the spices.
Arrange them on the dough. If there is any juice or spices left in the bowl pour them over the rhubarb. Sprinkle an extra tablespoon or two of sugar on top.
Bake in 200℃ with no fan for about 35-40 minutes. Serve with Irish Coffee or Orange and Ginger Tea.
