We are in the thick of rhubarb season now. The patch I planted at the bottom of the garden 2 years ago is pushing out strong, thick stems and whilst they are still short, they are bursting with zingy freshness.
Traditionally, a tart tatin would be made with apples, but you can get a similar sharpness by using rhubarb. Don’t worry though, the lightly caramelised brown sugar counteracts any sourness, leaving your mouth watering and wanting more.
- 500 g packet of puff pastry
- 400 g washed rhubarb trimmed
- 110 g brown sugar
- 1/2 teaspoon ground ginger
Preheat the oven to 180/350/gas 4. Grease a 8" cake tin really well, then line the bottom with greaseproof paper and grease that too.
Pour the brown sugar into the bottom of the cake tin, and sprinkle evenly with the ground ginger.
Lay the sticks of rhubarb in, packing them in as tightly and tidily as you can.
Roll out the pastry to about 1/4 - 1/2 an inch thick. Cut to the shape of the cake tin, but about 1/2 an inch bigger.
Lay the pastry down over the rhubarb, pushing the edges down the sides of the tin with the back of spoon. Pierce the pastry all over, then bake for 35-40 minutes until the pastry is golden brown, and the syrup is bubbling up the sides.
Take out of the oven and let completely cool before tipping upside down onto a plate.