Bright, forced pink rhubarb is a highlight of winter – the stems really stand out in a greengrocer’s display – while citrus fruits, including oranges, are also at their striking peak right now.
This free-form tart brings the two together and uses ground and stem ginger to tie and mellow the sour and the sweet fruits. Serve with ice cream, double cream, custard, or all three.
for the pastry
- spelt flour 250g, plus extra for dusting
- cold salted butter 130g, cubed
- ground ginger 1 heaped teaspoon
- icing sugar 70g
- Flaky sea salt ½ teaspoon
- grated zest of 1 orange
- cold milk 2–4 tablespoons
for the filling
- forced rhubarb 500g, cut into 3–4cm batons
- stem ginger 2 pieces, cut into thin matchsticks, plus 3 tablespoons of syrup from the jar
- flesh of 1 orange cut into 2–3cm chunks
- Golden caster sugar 50g
- ground almonds 50g
Serve with ice cream, double cream or custard
Recipe from The Borough Market Cookbook by Ed Smith, published by Hodder & Stoughton, £25. Image by Issy Croker.
Read more recipes by Borough Market chefs, writers and cooks at boroughmarket.org.uk/recipes