How To Make The Perfect Rhubarb Tart

Christopher Spence, owner and head chef of Undisclosed Sunderland, satisfies the sweet tooth with a summer favourite celebrating the flavours of one of our favourite fruits for the season ahead...
Sweet Recipes For You To Try This Summer

Rhubarb Tart

Serves 12

Rhubarb gel


750g rhubarb juice
60g sugar
11g agar agar
250g grapefruit juice


Heat the rhubarb juice and sugar up to simmer.

In a separate pan heat up the grapefruit juice, add agar agar and stir until dissolved.

Remove from the heat and add the grapefruit juice.

Mix together then pour into a lined tray and set in the fridge for 12 hours, until it becomes a jelly.

Remove from mould, place into a blender and blitz until smooth, then pass through a fine sieve.

Ginger creme patisserie


500g milk

6 egg yolks

100g caster sugar

20g cornflour

10g grated fresh ginger


Bring the milk and ginger to a simmer and allow to infuse for 10 minutes.

Beat the eggs and sugar together until it has doubled in volume and has gone pale.

Pour milk through a fine sieve to remove the grated ginger. Pour a third of the milk into the eggs and stir, making sure to bring in the sides.

Pour the eggs and milk into the remaining milk and return to a low heat and continue to stir, making sure not to catch the pan.

Allow to thicken. It should coat the back of a spoon. Cover with cling film and allow to cool.


Rhubarb crisp


500ml water

500g sugar

500g rhubarb


Use a mandolin to slice the rhubarb as finely as possible. Bring the water and sugar to around 89°C, add the rhubarb and warm
until it has become almost translucent.

Add rhubarb to a lined baking tray and place in a dry oven at 50°C for 24 hours.


Italian meringue


85g water

400g sugar

200g egg white

1tsp lemon juice


Beat the egg whites in a mixer until it has stiff peaks. Add lemon juice as this will stop the over-beating of the whites.

Bring the sugar and water to 121°C, keeping the egg whites mixing on a low speed.

Add the sugar syrup slowly and in stages.

Add to the piping bag when it is glossy and incorporated.


Rhubarb compote


500g chopped rhubarb

100g sugar

50g red port wine

5g hibiscus

1 vanilla pod


Add all ingredients to a pan and reduce.

Remove rhubarb from liquid and reduce liquid to a syrup consistency.

Mix in rhubarb and leave to cool in a tub.


Ginger tart cases


420g plain flour

Pinch of salt

250g unsalted butter

2 egg yolks

1 tbsp ice water

15g grated stem ginger


Mix flour and salt in a large bowl.

Add the cubed butter and ginger.

Use a pastry blender to break in the butter until the mixture has a crumbly, pebble-like texture – about the size of peas.

Mix the egg with two tablespoons of the water.

Make a well in the centre of the dry ingredients and add the beaten egg mixture, mixing with a fork until the dough holds together.

If it’s not coming together easily, add the additional tablespoon of ice water.

Place the compote into a tart case, pipe the meringue and bake for 20 minutes, or until the meringue is golden-brown.

Decorate with the gel, crisps and creme patisserie.

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