Rhubarb and Ginger Tartlets

Rhubarb and ginger are both good for the stomach and digestive system. One could say the perfect dessert! Shortcrust cases are readily available in the supermarkets, so you can cut down on work.

Ingredients

A small knob of butter

3 stems of rhubarb – chopped into 2½cm/1in pieces

6–8 tablespoons caster sugar

1 orange, juiced

1 tablespoon honey

A thumb-sized piece of ginger, peeled

1 teaspoon good vanilla extract

150ml low-fat natural yogurt

4 small shortcrust pastry cases – shop-bought or home-made

Method

• Melt the butter over a medium heat. Add the rhubarb, caster sugar, juice of the orange and the honey, and stir until the sugar dissolves.

• Grate in the ginger and stir well. Allow the mixture to simmer while the rhubarb softens, but do not allow the fruit to break down completely. Taste for sweetness and add a little more sugar if needed. Allow to cool slightly.

• While the mix is cooling, add the vanilla extract to the natural yogurt and whisk through.

• Spoon the rhubarb into the pastry cases and serve with the vanilla yogurt.