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Gingered Rhubarb Tart

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Gingered Rhubarb Tart

Photo © Rosanna Nafziger
The warmth of ginger and the Sweet Short Crust complement the sour rhubarb in this tart. Lightly cooking the rhubarb on the stovetop leaves it tender but cohesive, and a thin layer of cheese filling mellows and binds the tart's diverse flavors.

Prep Time: 1 hour, 00 minute

Ingredients:

  • 1 recipe Sweet Short Crust, partially baked (until golden)
  • 2/3 cup sugar, divided
  • 1 tsp. vanilla extract
  • 4 oz. cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 2 Tbsp. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground cloves
  • 1/8 tsp. freshly grated nutmeg
  • 3 cups rhubarb (cut into 1/2-inch diagonal slices)
  • 2 Tbsp. finely grated fresh ginger
  • 2 Tbsp. crystallized ginger, slivered
  • Whipped cream (optional)

Preparation:

  1. Preheat oven to 350.
  2. In a medium bowl, beat together 1/3 cup sugar, vanilla, cream cheese, and eggs and blend well. Pour into half-baked Sweet Cookie Crust. Bake until a bit thickened, about 5 minutes. Chill until set, about 45 minutes.
  3. Meanwhile, in a large bowl whisk together remaining 1/3 cup sugar, cornstarch, cinnamon, allspice, cloves, and nutmeg. Add rhubarb and ginger and toss to combine.
  4. In a large skillet over medium heat, cook rhubarb mixture, stirring gently, until the juice is thick and clear and the rhubarb is barely tender, about 5 minutes. (Add water, a tablespoon at a time, to keep mixture from sticking, if necessary.) Remove from heat. Let cool.
  5. Arrange the rhubarb slices on chilled cheese-filled crust and cover with sauce. Sprinkle with crystallized ginger and chill until firm. Serve with whipped cream, if you like.

Makes 8 servings.

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