Rhubarb Tart with Ginger Raspberry Glaze

by Pamela

rhubarb tart, rhubarb desserts, tart desserts, fruit desserts
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Do I like sweets? I suppose I do, somewhat, but nothing that oozes sugar or makes your mouth and throat feel like it’s coated with a layer of sugar shellack. I was one of those kids that wanted the pack of tangy Spree’s over a chocolate bar and tried to see how many Sour Patch kids I could eat without taking a drink of water. I always did, and still do, love sweet tart treats. If there are tart desserts on a restaurant menu, you can bet that I’m going to be ordering dessert (which I don’t do very often since I’d rather use my calories on a glass of wine over a sugary dessert any day of the week). So when the first rhubarb begins to appear at the market, to say I’m happy is a bit of an understatement. This super simple rhubarb tart is the perfect balance between sweet and tart.

Growing up, my mom always had a big patch of rhubarb growing in the backyard (she still does). Once the stalks started turning pinkish red I knew she was going to be baking a strawberry rhubarb pie. Man I love those pies! As I got older, I realized the part that I really liked about it was the filling. So I got to the point where I would make up a batch of the filling and just eat it straight from the pot. Yes, I was strange even back then.

Craig, of course is not a fan of rhubarb desserts. Not even the strawberry rhubarb pie. “Too sour” he says. Of course, I’m fine with that because it means I get that much more of it (in fact, I think I’m the one who ate the entire pan of this plum and rhubarb crisp). I used to think that the only thing you could pair with rhubarb was strawberry. Like in this strawberry rhubarb sauce (which also gets made quite a bit around here). Yes, you can mix up some rhubarb and sugar all on its own, but it just tastes like it’s missing something. Now, I tend to mix up the rhubarb with raspberries.

I make up a warm pot of rhubarb and raspberries and use it to make tart desserts and a tangy topping for my breakfast. Some mornings that tangy kick wakes me up more than the pot of coffee I typically drink.

Easy Rhubarb Tart

I started thinking about posting my mom’s rhubarb strawberry pie for today’s post but while it’s easy, it does take some time to make. So I found a recipe for a rhubarb tart on Epicurious that used a technique that I had never thought of before (slice the rhubarb super thin) and decided to mess with their recipe to make it something I would like better and then share it with you. (Yeah, I’m a giver like that.)

Some of this recipe is probably going to sound pretty weird, but trust me…you’re really going to like this. I can’t say that I converted Craig into a rhubarb desserts lover (because I dropped him off at the airport earlier this week…so I’m making the stuff that I like to eat while he’s gone), but my neighbor (who’s never had rhubarb before) loved it.

The thinly sliced rhubarb (I used my mandoline…with the glove this time so I didn’t cut my thumb off again), soaks in a liquid of ginger ale, raspberry preserves and brown sugar and soaks up a lot of those flavors. By reducing this liquid into a thick syrup, and then brushing it onto the rhubarb after it comes out of the oven, you get a nicely sweet glaze to top off the tart rhubarb.

Since there’s no ‘filling’ between the fruit and the pastry, you get a light yet flavorful rhubarb tart that you can have on the table in minutes.

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8 comments

Jennifer May 12, 2012 at 1:17 pm

I was a big Spree girl too when I was younger. And the only candy I get at the movies are Sour Patch Kids. While I’m a chocolate lover, sometimes there’s nothing better than a tart dessert. And since I’m a big rhubarb fan, this sounds divine.

kristy May 11, 2012 at 4:40 pm

You have a very lovely blog here and love your introduction….very cute & interesting. haha…. Looking forward to more from you. enjoy your weekend.
Kristy

Pamela May 11, 2012 at 5:51 pm

Thanks for checking out the site Kristy, glad to have you here.

deana May 11, 2012 at 4:35 pm

That is one beautiful tart. I just got a recipe from Moveable Feast for rhubarb ice cream that was out of this world. this looks like another keeper… lovely photos too.

Pamela May 11, 2012 at 5:52 pm

Looks like someone’s going to be buying a lot of rhubarb this weekend.

Belinda @zomppa May 11, 2012 at 2:19 pm

I’ve got such a sweet tooth, and this is such a great way to have it and not feel badly. That venn is hilarious.

Pamela May 11, 2012 at 4:29 pm

Thanks Belinda, I’m kinda partial to that Venn too. This is one of those desserts that should please pretty much everyone, including the chef since it’s so easy to make.

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