Gingery Strawberry Rhubarb Tart
When rhubarb comes in, it seems to never stop growing. My kids have a couple of large plants in their yard they’ve been trying to kill for five years, but it just keeps producing. When a neighbor dropped off a big bag of stalks from her garden this summer, I created this recipe for a dinner party. It might be one of my very favorite tarts, and it’s definitely a dessert I’ll make again and again. What puts this over the top is the addition of ginger. I used grated raw ginger in the filling with the fruit, and chopped up candied ginger in the crumb topping.Some tips for dealing with those two ingredients: raw ginger is much easier to grate very fine if you freeze it first. I peel the papery skin off with the bowl of a teaspoon which removes just the paper and doesn’t cut into the ginger like a knife would. Freeze in 1-inch pieces so you’ll have them ready to use when you need ginger for a sweet or savory recipe. The candied ginger only chops easily if it’s fairly fresh. If yours has hardened a bit like mine had, pulse it in a food processor until it’s broken into smaller chunks.You could serve this with ice cream or whipped cream, but I had neither on hand when I served it and my guests gobbled it up as is. Have leftovers? Well, lucky you as a slice of this goes perfectly with your morning coffee the next day!
- 1 tart crust
- 3 cups diced rhubarb
- 2 cups sliced strawberries
- ⅔ cup sugar
- ¼ corn starch
- 1-inch piece of ginger, grated finely
- 1 cup flour
- ½ cup brown sugar
- 1 stick butter, cold, cut into cubes
- 2-4 tablespoons chopped candied ginger
- ½ cup walnuts or pecans, roughly chopped
- Roll the tart crust out on a floured surface then press into an 11-inch tart pan with a removable bottom.
- Combine the rhubarb, strawberries, sugar, cornstarch and ginger on a large bowl and toss until everything is evenly combined and the fruit begins to release its juices a bit.
- Combine the flour, brown sugar, butter, candied ginger, and nuts in the bowl of a food processor and pulse until everything is combined.
- Pour the fruit into the prepared tart pan. Spread chunks of the crumb topping evenly over the fruit, then bake at 375 degrees for 50 minutes. Let cool completely before slicing so that the juices thicken. Serve plain or with ice cream or whipped cream.