Rhubarb and Ginger Tart


Preparation info

  • Makes


    30 cm 12 in )
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This can be served straight from the oven bat is best left to rest for an hour or more and served at room temperature with whipped cream or vanilla ice cream.


  • tart 4 eggs
  • 200 ml (7 fl oz) golden syrup
  • 200 ml (7 fl oz) runny honey
  • 400 ml (13 ⅔ fl oz) cream
  • 200 g (6 ½ oz) rhubarb, split down the middle, then finely sliced
  • 180 g (6 oz) fresh breadcrumbs
  • 1 heaped tablespoon candied ginger, finely chopped
  • 30 cm (12 in) Sweet Nutty Pastry shell, partially cooked


    Preheat oven to 170°C/340°F/Gas Mark 3–4. Beat eggs with golden syrup and honey for a minute, then add cream and beat for another 10 seconds. Mix in rhubarb, breadcrumbs and ginger and mix well. Pour into pastry shell, place on a baking tray and bake about 50 minutes. The tart is cooked when the filling has turned golden and slightly puffy.