Roasted Rhubarb And Ginger Streusel Tart. New Music From Alice Brightsky.

And just like that, 5 minutes and 18 seconds of my life passed right by. Something was going to happen in the video, right? No, not a freakin’ thing. You can thank me for letting you get your fill of artsy fartsy rhubarb shouting in only a 30 second view…or less.

You can also thank me for sharing this utterly divine recipe for Roasted Rhubarb And Ginger Streusel Tart. The ginger imparts such a subtle flavor that marries so well with the roasted rhubarb. The crust couldn’t be easier to prepare and the added bonus is that you press it into the tart pan…no rolling.

Finished tart yields a lovely, crunchy crust filled with rhubarb that somehow tastes like it is in a rich cream filling (but it’s not). The crisp topping pulls it all together. Added bonus: all of the components can be made ahead so that when you want to make the tart later that day or the next or the next…It’s ready in no time.

Roasted Rhubarb And Ginger Streusel Tart

Ingredients for the rhubarb:

1-1/2 lb rhubarb, trimmed and sliced into 2-inch pieces
3/4 cup granulated sugar
1/4 tsp fine sea salt

Ingredients for the streusel:

1/2 cup old-fashioned rolled oats
2-1/4 oz (1/2 cup) all-purpose flour
2 Tbs granulated sugar
1 Tbs light brown sugar
1/4 tsp ground ginger
1/4 tsp fine sea salt
2 oz unsalted butter, melted
1-1/2 Tbs finely chopped crystallized ginger

Ingredients for the crust:

4 oz unsalted butter, melted
6-3/4 oz (1-1/2 cups) all-purpose flour
1/3 cup light brown sugar
1 tsp ground ginger
1/2 tsp fine sea salt

Directions:

1. Position a rack in the center of the oven and heat the oven to 400°F.

2. Toss the rhubarb with the granulated sugar and salt in a medium bowl. Let sit, stirring occasionally, until the sugar dissolves, about 30 minutes.

3. Scrape the rhubarb and any liquid into a 9 x 13-inch baking dish and arrange in a single layer. Cover the dish with foil and roast for 10 minutes. Turn the pieces over, and roast, covered, until the rhubarb is tender and the syrup is bubbling, about 15 minutes more.

4. Let cool slightly. (The rhubarb can be roasted up to 3 days ahead. Store covered in refrigerator.)

5. To make the streusel, pulse the oats, flour, both sugars, ground ginger, and salt in a food processor until the oats are coarsely chopped. Transfer to a bowl and drizzle with the butter. Using a fork, combine until crumbly with irregularly sized chunks about the size of chickpeas. Mix in the crystallized ginger. (The streusel can be made 2 days ahead; cover and refrigerate.)

6. To make the crust, grease a 9 inch fluted tart pan with a removable bottom. Using a fork, combine the flour, brown sugar, ginger, and salt in a medium bowl. Add the butter and stir until combined and large clumps begin to form. Press the dough evenly into the bottom and up the sides of the pan. Freeze for at least 30 minutes. (The shaped frozen crust can be wrapped in plastic wrap and returned to the freezer for up to 1 month before baking.)

7. Position a rack in the center of the oven and heat the oven to 300°F.

8. Put the frozen crust on a baking sheet and bake until golden brown, 30 to 40 minutes. Remove from the oven and turn the heat up to 350°F.

9. Line the warm crust with the roasted rhubarb and syrup, arranging the pieces in one or two layers. Top evenly with the streusel . Bake until the top is golden brown and the syrup is bubbling, 35 to 40 minutes. Let cool on a rack. Serve warm or at room temperature.

Serves 8

Recipe from Fine Cooking Magazine

You won’t be wasting 3 minutes and 21 minutes by checking out this soulful new tune from Alice Brightsky. (Isn’t her name so cheerful?)

‘Up Up And Away’ shines with its optimism and Ms. Brightsky’s silky vocals.

“I’m not gonna bring you down
So don’t you bring me down
Onto the ground with you…
Up Up and Away
Didn’t really wanna stay
With everybody else on the ground”