Rhubarb in a low-sugar dessert? Absolutely. It’s a mistake to sweeten rhubarb too much because it robs it of character and makes it lose its lovely tart flavor. This simple free-form tart relies on orange zest and ground ginger to perk up the rhubarb’s flavor, and uses a minimal 1/3 cup sugar. Served warm, it’s excellent with a little unsweetened whipped cream on the side. Cold, a slab of it makes an excellent breakfast treat.
Courtesy of Sharon Bowers
|1 9-inch store-bought rolled pie crust||2 tablespoons flour|
|1 pound rhubarb, trimmed in 1-inch pieces (about 3 1/2 cups)||2 teaspoons ground ginger|
|juice and zest of 1 orange||1 tablespoon heavy cream|
|1/3 cup sugar, plus 1 tablespoon for sprinkling||2 tablespoons butter|
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper (or grease the sheet lightly with butter). Unroll the pie crust and lay it flat on the parchment in the center of the baking sheet.
In a large bowl, toss the rhubarb pieces with the juice and zest of the orange, 1/3 cup sugar, flour and ginger. Spoon it into the center of the pie crust, leaving a 2-inch rim of crust visible.
Gently fold the edges of the crust inward over the rhubarb. There will still be a large center section of rhubarb still exposed. Dot this with the butter. Brush the heavy cream on top of the pastry and sprinkle the crust lightly with the remaining tablespoon of sugar.
Bake for 50-60 minutes, until the rhubarb is tender and the crust is golden brown.
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