Forced rhubarb has just become available here in the UK – the out-of-season variety that has a beautiful blush and extra-succulent flavour – so I've made the most of it with this delicious, light tart, which has a 50/50 rye and plain flour crust.
It's the perfect way to celebrate this wonderful fruit: the rye flour adds an earthy flavour and texture, while tart rhubarb and fragrant ginger offer a tantalising contrast. I've kept the sugar to a minimum, but bear in mind that some is necessary when working with rhubarb, due to its sharpness.
This tart can be filled with any fruit you like; stone fruits such as plums, paired with cinnamon and vanilla instead of the ginger, are particularly lovely. If you choose to do this, you might decide to omit the caster sugar in the filling, as it will be sweet enough already.
Although this tart is at its best eaten at once, it will keep for a couple of days in the fridge – simply warm it up in the oven to serve.
For the crust
110g wholemeal rye flour
110g plain flour
2 tbsp caster sugar
120g cold, plant-based butter, diced – I used Stork.
2-4 tbsp cold water
For the filling
3 long stems (about 400g) magenta rhubarb
¼ cup coconut nectar or maple, rice, or agave syrup
¼ cup caster sugar
2 tbsp freshly grated ginger
¼ cup ground almonds
¼ cup flaked almonds
Oat cream, oat custard, vegan ice cream, oat crème fraiche or vegan vanilla yogurt
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