May 27, 2010

Rhubarb Ginger Preserves and Tart

This is one of the simplest preserves you can make. There are only three ingredients.  I usually chop the rhubarb and mix in the candied ginger and sugar and allow it to sit over night.  This allows the juices of the rhubarb come out, reducing the need for additional liquids and the cooking time. If you don't have the time to do this just add 1/4 c of water and proceed to the cooking step.

Rhubarb Preserves

2 Lbs Rhubarb, chopped
2-3 cups sugar or 2.5 cups honey
1/2 c candied ginger, chopped

In a non-reactive bowl mix the chopped rhubarb, the sweetener of your choice and the candied ginger.  Refrigerate overnight.  You will have a cup or more of liquid in the bottom of the bowl the next day.  Place the mixture in a saucepan and cook until the rhubarb is broken down.  Place in pint jars and process for 15 mins.

This is one of my favorite ways to use the preserves.  Later in the year you can mix in blueberries, strawberries and even cranberries (increase the amount of sweetener as needed).  In the winter it is wonderful just by itself.

Rhubarb Tart

1 pint of Rhubarb Preserves
1 c chopped fruit 
1/2-1 c sugar or honey, to taste

1 1/2 c flour
1/2 c cornmeal
1/4 t salt
1/8 t baking powder
9 T unsalted butter, cold in chunks
 4  T ice water

Mix the sugar, preserves and fruit and set aside.

Mix flour, cornmeal, salt and baking powder in a large bowl.  Cut the butter into flour mixture.  When the largest pieces of butter are the size of peas add the water and mix until holding together.  Roll out into a large circle.  

To do a free form pie (Galette): Place on a cookie sheet. Place the preserve mixture in the center of the crust. spread out leaving between 2-3 inches of dough on the sides.  Slowly work your way around the circle flipping the dough up partial over the filling.  When done you can brush with butter and sprinkle sugar on the dough or brush the tart with honey when you pull it out of the oven.

For a tart: Roll out the dough. Butter your tin and place the dough over top.  It is easiest to do this by folding the dough in half and then half again.  Press the dough into the corners of your tin. Spread the rhubarb mixture on the dough.  

Bake @ 375 for 30 mins. Enjoy


  1. This was particularly spectacular for breakfast the following morning. It came out quite tart, and as a desert you'd probably want to add whipped cream or drizzle on a little honey, but for breakfast it was perfect as is.

  2. I finally made this!
    I made the chutney in the spring, then froze it until the peaches came in this summer. Diana made a gluten-free pie crust which we pressed into a tart pan, layered fresh sliced peaches, spread chutney over peaches, and baked about 45 minutes until done.

  3. One more thing: the tart did not use the full measure of the chutney so I mixed the leftover chutney with a few cups of leftover (frozen) rhubarb and the last 2 peaches (sliced) and made a crisp. The crisp baked up much faster than the tart which I thought was interesting.