Sugared Rhubarb Ginger Tart


With rhubarb in season and a hankering to make some sort of tart, I came up with this dessert that could be the perfect ending for any springtime meal.  I hadn't used rhubarb on its own, I usually pair it with a sweet fruit to balance out that tart flavor.  Instead of adding more fruit, I decided to let it sit overnight with sugar, lemon and fresh ginger.  It works out well since the dough should be refrigerated overnight as well.  It came out pretty rustic looking and was really overflowing with the rhubarb filling.  I didn't trim the sides but you absolutely could to make it a smoother looking circle. 

Sugared Rhubarb Ginger Tart
rhubarb filling
1 lb. fresh rhubarb, trimmed and cut into 1 inch pieces
1/2 cup sugar
Lemon zest from one lemon
2 tablespoons fresh ginger, chopped
Turbinado sugar, for sprinkling on top

for the crust
1 1/3 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons cold water
6 tablespoons unsalted butter, cold and cut into pieces

Using a stand mixer combine flour, sugar and salt until combined.  Add in butter, mix until crumbs have started to form.  Pour in water and mix until well combined.  Press the mixture into a ball and refrigerate overnight.  For the filling, combine rhubarb with 1/2 cup sugar, lemon rind and fresh ginger.  Cover and refrigerate overnight.  When ready to bake preheat oven to 425°.  Roll out the dough into a 12 inch circle and transfer to a parchment lined baking sheet.  The rhubarb mixture will be a bit liquidy from sitting overnight, stir it all together until combined before baking.  Scoop the rhubarb filling in the center of the circle, drizzling any extra liquid on top.  Fold the dough over the sides of the rhubarb and sprinkle with turbinado sugar around the crust and filling.  Bake for 15 minutes and then lower the oven temperature to 375°.  Bake 25 minutes more until the crust is golden brown and the rhubarb is bubbling.  Serve warm.