Rhubarb, Orange & Fennel Tart
If you don't have rhubarb I've included alternatives!
Hello! I’ve been dying to make a fancy rhubarb tart for ages, but since rhubarb can be tricky to get hold of, I wanted to create a recipe that also works with more readily available fruits. So if you don’t have rhubarb, don’t worry, I’ve included substitutions!
These flavours were inspired by my local bakery, Northern Rye. They sell the most delicious orange, fennel, and ginger buns, they’re some of the best I’ve ever eaten and I always get one when I’m there. I originally included ginger in this recipe along with the fennel, but with everything else going on, it was just a bit too much. In the rather scathing words of my boyfriend: “That tart tastes like soap.”
Fennel is a bit of an acquired taste, so if it’s not for you, just leave it out or replace it with a good spoonful of vanilla paste for a more classic flavour combination.
Substitutions
When it comes to rhubarb substitutions for this recipe, my top recommendations are raspberries, more oranges, or grapefruit. If you use any of these instead, you won’t need to poach them, so you can either skip the jelly glaze or use the recipe below.
I used blood oranges for this tart, partly because I wanted it to be extra pink and partly because they’re in season, and I happened to find some in my local supermarket. But any oranges will work!
Jelly recipe (no poaching syrup)
20g caster sugar
20ml water
50g blood orange juice (I use the juice from the segmented oranges)
1 leaf gold gelatine (2g)
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