Glazed Rhubarb and Ginger Tart
I have a good crop of rhubarb and am always experimenting with new recipes that will ring the changes. This is a nice one. Served cold with fresh cream – utterly gorgeous. Easily made gluten free too.
We start with last things first! Make up half a pint of orange jelly (or strawberry) and allow it to set in the fridge. I used orange jelly and coloured it red by adding a drop of red food colour.
Next prepare the rhubarb. Cut the stalks into pieces of equal length – about 1.5-2 cm (1/2 to ¾ inch) Pop the pieces into a bowl then sprinkle over the 50g caster sugar. Set aside. The sugar will start to dissolve and sweeten and tenderise the rhubarb.
In a roomy mixing bowl whisk together the soft margarine or butter and caster sugar until light and fluffy. Add then the egg and whisk really well before folding in the ground almonds, plain flour and ground ginger.
Spoon this this mixture into the prepared tin and smooth out as flat as you can. Use the back of a spoon or an small angled palette knife then pop it into the freezer for 20 minutes.
Preheat the oven to 170 degrees c (fan).
Take the cake tin from the freezer and sprinkle over the 1 tbsp ground almonds. This little addition of almonds will absorb any juices from the rhubarb and prevent the sponge becoming soggy. Use the rhubarb stalks, drained of the juices, and working from the outside of the tin stand the little pieces cut side uppermost, working in ever decreasing circles as you go. Pack the rhubarb as tightly as you can because it will shrink during baking. Once the rhubarb is in place pop the tart into the oven and bake for 50 minutes.
Take from the oven and allow to cool completely in the tin then once cooled pop in the fridge for an hour. When ready to apply the glaze take the set jelly and pop it into the microwave for just 10 second bursts until the jelly turns to liquid but is still cool. If your jelly has become warm leave it a little while to cool down (about 10 minutes).
Take the chilled tart from the fridge and carefully spoon over the cool jelly. The jelly will readily set when it touches the cold rhubarb and will form a rich glaze which apart from looking gorgeous will sweeten the fruit.
Pop back into the fridge for 1-2 hours until the jelly has set firm.
Release from the tin by running a knife around the jelly layer then open up the tin. Slide a cake slice under the sponge, leaving the paper backing behind and transfer to a serving plate or cake stand.
Serve with cream.
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