Photo: Sorin Gheorghita
Rhubarb and ginger crumble tart with ginger syllabub and pink syrup
17 ingredients
1 hr + 2 hr
Serves 4
openrecipes
Stem ginger adds a spiky flavour to this rhubarb tart made with nut pastry and topped with a crumble mixture.
Estimated Nutrition (whole recipe, rough)
786
Calories
20g
Protein
24g
Fat
114g
Carbs
Counts 9 of 14 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Brandy | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g/8oz sugar
- 300ml/½ pint boiling water
- 450g/1lb rhubarb
- 2 pieces stem ginger
- 50g/2oz blanched hazelnuts
- 100g/4oz plain flour
- 25g/1oz icing sugar
- 50g/2oz butter
- ¼ tsp vanilla extract
- 1 small free-range egg
- 100g/4oz plain flour
- 50g/2oz butter
- 25g/1oz demerara sugar
- 1 lemon
- 284ml/10fl oz carton double cream
- 1-2 tbsp ginger wine or brandy
- 2 tbsp ginger syrup from the stem ginger
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes