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Rhubarb Crumble Tart with Syllabub and Rhubarb Syrup

How to cook: Rhubarb Crumble Tart with Syllabub and Rhubarb Syrup


225g (8oz) sugar, plus 3 tbsp

450g (1lb) rhubarb, cut into 1cm (1⁄2 in) pieces

2 pieces of stem ginger, finely diced


50g (13⁄4oz) blanched hazelnuts, toasted

25g (scant 1oz) icing sugar

100g (31⁄2oz) plain flour

50g (13⁄4oz) butter

1⁄2 tsp vanilla extract

1 small egg, beaten


100g (31⁄2oz) plain flour

50g (13⁄4oz) butter

25g (scant 1oz) demerara sugar

finely grated zest of 1 lemon


300ml (10fl oz) double cream

1-2 tbsp ginger wine or brandy

2 tbsp ginger syrup from the stem ginger jar

1 piece of stem ginger, finely sliced


First make a syrup by dissolving 225g (8oz) of the sugar in asaucepan with 300ml (10fl oz) of boiling water. Preheat the oven to 180°C (350°F/Gas 4). Add half the rhubarb to the syrup, bring to theboil, then leave until completely cold. Put the remaining rhubarb in an ovenproof dish and sprinkle over 3 tablespoons of sugar. Bake in the oven for about 20 minutes or until softened. Allow to cool then drain and mix with the slices of stem ginger, reserving 8 slices for decoration. Strain the cold rhubarb syrup into a jug and chill.

For the nut crust, put the nuts and sugar in a food processor and mix briefly to combine. Add the remaining ingredients except the egg and mix on pulse setting. With the machine running, gradually pour in the egg and mix to form a ball. Wrap in cling film and chill for 30 minutes. Divide into 4 equal pieces and press into the base of four 10cm (4in) tart tins. Chill for 10 minutes.

Increase the oven heat to 190°C (375°G/Gas 5). Cook the tarts for about 8-10 minutes or until pale golden. Meanwhile, make the
crumble. Put all the ingredients in a food processor and mix briefly to form crumbs. Spread out on a baking sheet and cook for 8-10 minutes or until pale golden. Give the crumble a stir halfway through cooking.

Divide the rhubarb between tart cases and top with the crumble. Bake for 10 minutes or until heated through.

For the syllabub, put the cream, wine, and ginger syrup into a bowl and whisk to form soft peaks. Chill for 10 minutes.

Serve the tarts warm with the syllabub, decorating the syllabub with slices of stem ginger. Place a cup of pink rhubarb syrup alongside.

makes 4 servings

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