Roasted rhubarb tarts recipe

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  • Serves 8
  • 10 mins to prepare and 15 mins to cook
  • 240 calories / serving
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Heat the oven to Gas Mark 7, 220°C, 200°C fan. Place a baking tray in the oven to heat up.

Remove the pastry from the fridge about 10 minutes before using, then unroll and cut into 8 rectangles, 7 x 12 cm (3 x 4½in) each. Sprinkle the sugar down the centre of each rectangle, allowing a 1 cm (1½in) rim around the outside. Thinly slice the ginger and scatter over the sugared pastry.

Trim the rhubarb and cut into 9cm (4in) lengths. Arrange in rows down the centre of the pastry. Bake for 15 minutes until the pastry is risen and the rhubarb is cooked.

While still hot, brush with a little ginger syrup from the jar. Serve with ice cream.

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  • Ingredients

  • 375g ready-rolled puff pastry
  • 3tbsp light muscovado sugar
  • 8 pieces stem ginger in syrup
  • 350g fresh forced rhubarb
  • 1tbsp syrup from the stem ginger jar
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  • Energy 1003kj 240kcal 12%
  • Fat 11g 16%
  • Saturates 6g 30%
  • Sugars 10g 11%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 33.6g Protein 3.1g Fibre 0.8g


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