I wanted to make something with rhubarb and ginger, and I was feeling inspired by the DB tian last month. I still had some of the pastry discs leftover (they keep really well), so I decided to make something a bit similar.
I stewed a little rhubarb, and then stacked this with plain ice cream (not vanilla, plain. It's amazing.) stem ginger and one of the pate sablee discs.
Rhubarb & Ginger Ice Cream TartIt wasn't the prettiest dish, but it was so tasty. I loved the texture of the crispy pastry against the soft the ice cream and rhubarb. The spiciness of the ginger balanced nicely with the ice cream, and the tartness of the rhubarb.
None left
None left
Posts
