Stem ginger adds a spiky flavour to this rhubarb tart made with nut pastry and topped with a crumble mixture.
Equipment and preparation: For this recipe you will need 4 x 10cm/4in loose-bottomed tart tins.
For the rhubarb, preheat the oven to 180C/350F/Gas 4.
Dissolve 225g/8oz of the sugar in a saucepan with the boiling water and bring to a simmer. Add half of the rhubarb to the syrup, bring to the boil then remove from the heat and set aside to cool completely. Strain the rhubarb syrup into a jug and place in the fridge to chill.
Put the remainder of the rhubarb into an ovenproof dish and sprinkle over the reserved three tablespoons of sugar. Bake for about 20 minutes, or until softened. Allow to cool; then drain the rhubarb and mix with the stem ginger in a bowl. Set aside.
For the nut crust, put the hazelnuts and icing sugar into a food processor and mix briefly to combine. Add the flour, butter and vanilla extract and mix on pulse setting. With the machine running, gradually pour in the egg and blend to form a ball.
Wrap the mixture in cling film and leave in the fridge to chill for 30 minutes. Divide into four equal-sized pieces and press into the base of 4 x 10cm/4in tart tins. Place in the fridge to chill for 10 minutes.
Increase the oven temperature to 190C/375F/Gas 5. Bake the tarts for about 8-10 minutes, or until pale golden-brown.
Meanwhile, for the crumble, put all the ingredients into a food processor and mix briefly to form crumbs. Spread out on a baking tray and bake for 8-10 minutes, or until pale golden-brown - give the crumble a stir halfway through cooking.
Divide the baked rhubarb among the tart cases and top with the crumble mixture. Bake for 10 minutes, or until heated through.
For the syllabub, put the cream, wine (or brandy) and ginger syrup into a bowl and whisk until soft peaks are formed when the whisk is removed. Place in the fridge to chill for 10 minutes.
Serve the tarts warm with the syllabub and the pink rhubarb syrup in a little jug alongside.
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