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Roasted Rhubarb and Ginger Streusel Tart

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Serves 6 to 8

  • by from Fine Cooking
    Issue 128

Roasting rhubarb deepens its flavor, and the large pieces, while tender, hold their shape better than slices. Its still-tart flavor perfectly contrasts the sweet, buttery brown sugar in the streusel.

For the rhubarb
  • 1-1/2 lb. rhubarb, trimmed and sliced into 2-inch pieces
  • 3/4 cup granulated sugar
  • 1/4 tsp. fine sea salt or table salt
For the streusel
  • 1/2 cup old-fashioned rolled oats
  • 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 Tbs. packed light brown sugar
  • 1/4 tsp. ground ginger
  • 1/4 tsp. fine sea salt or table salt
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • 1-1/2 Tbs. finely chopped crystallized ginger
For the crust
  • 4 oz. (1/2 cup) unsalted butter, melted; more for the pan
  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1 tsp. ground ginger
  • 1/2 tsp. fine sea salt or table salt
Roast the rhubarb

Position a rack in the center of the oven and heat the oven to 400°F.

Toss the rhubarb with the granulated sugar and salt in a medium bowl. Let sit, stirring occasionally, until the sugar dissolves, about 30 minutes.

Scrape the rhubarb and any liquid into a 9x13-inch baking dish and arrange in a single layer. Cover the dish with foil and roast for 10 minutes. Turn the pieces over, and roast, covered, until the rhubarb is tender but not falling apart and the syrup is bubbling, about 15 minutes more.

Let cool slightly, then use a slotted spoon to transfer the rhubarb to a plate, leaving the syrup behind in the dish. Measure the syrup. If it’s more than 1/4 cup, transfer it to a small pot and boil until reduced to about 1/4 cup.

Make the streusel

Pulse the oats, flour, both sugars, ground ginger, and salt in a food processor until the oats are coarsely chopped. Transfer to a bowl and drizzle with the butter. Using a fork, combine until crumbly with irregularly sized chunks about the size of chickpeas. Mix in the crystallized ginger.

Make the crust; assemble the tart

Generously butter a 9- to 9-1/2-inch fluted tart pan with a removable bottom.

Using a fork, combine the flour, brown sugar, ginger, and salt in a medium bowl. Add the butter and stir until combined and large clumps begin to form. Press the dough evenly into the bottom and up the sides of the pan. Freeze for at least 30 minutes.

Position a rack in the center of the oven and heat the oven to 300°F. Put the frozen crust on a baking sheet and bake until golden brown, 30 to 40 minutes. Remove from the oven and turn the heat up to 350°F.

Line the warm crust with the roasted rhubarb, snuggling the pieces together in one or two layers. Drizzle the syrup over the rhubarb and top with the streusel, distributing it evenly. Bake until the top is golden brown and the syrup is bubbling, 35 to 40 minutes. Let cool on a rack. Serve warm or at room temperature.

Make Ahead Tips

The rhubarb can be roasted up to 3 days ahead. Refrigerate the rhubarb and the syrup separately. If the syrup becomes too thick to pour, microwave it 1 to 2 minutes on medium before using.

The streusel can be made 2 days ahead; cover and refrigerate.

The shaped frozen crust can be wrapped in plastic wrap and returned to the freezer for up to 1 month before baking.

nutrition information (per serving):
Calories (kcal): 440, Fat (kcal): 18, Fat Calories (g): 160, Saturated Fat (g): 11, Protein (g): 5, Monounsaturated Fat (g): 4.5, Carbohydrates (mg): 66, Polyunsaturated Fat (mg): 1, Sodium (g): 300, Cholesterol (g): 45, Fiber (g): 3,

Photo: Scott Phillips

Very pretty and tastes great. Super easy press in crust can be done ahead as can the filling. I have made it many times and used other combos of fruit including rhubarb and raspberry. A few times I sauteed the rhubarb or other fruit instead of roasting it to save time and it worked fine. Last time I did it with nectartines trying to copy a tart I had in the south of France and it was pretty close. Thanks Ellen for a great recipe.

Very pretty & tasty but ruined first batch of rhubarb. Roasted 10 minutes, turned and cooked for the 15 minutes and it had all fallen apart. Next morning bought more rhubarb and only let it sit in sugar for 20 minutes, roasted 10 minutes, turned & roasted for 8-10. Much better!

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