'Forced rhubarb' has just become available here in the UK - it's the 'forced', out-of-season variety with an extra-special succulent flavour - so I've made a delicious and light tart, using a 50/50 rye and plain flour crust to celebrate this wonderful fruit.
The rye flour adds earthy flavours and texture to the tart rhubarb and fragrant ginger. I've kept the sugar to a minimum, but some is necessary when working with rhubarb due to its sharpness.
This tart can be filled with any fruits you like, stoned such as cinnamon and vanilla are lovely, just swap out for the ginger. You also might want to omit the caster sugar in the filling as other fruits won‘t require the additional sweetness.
For the crust
110g wholemeal rye flour
110g plain flour
120g cold plant based butter I used Stork.
2-4 tbs cold water
2 tbs caster sugar
For the filling
¼ cup ground almond
¼ cup flaked almonds
¼ cup coconut nectar or maple/rice syrup/agave
2 tbs freshly grated ginger
¼ cup caster sugar
3 long stems of magenta rhubarb cut into 3rds about 400g
Vegan ice cream
Oat crème fraiche
Vegan Vanilla yogurt
It can be served immediately with your desired topping, or at room temperature. Best eaten on the day but will keep for a couple of days in the fridge and warmed in oven to serve.
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