Ingredients

• 400g/14oz rhubarb
• 250g/9oz caster sugar
• 3 pieces stem ginger in syrup
• roughly chopped
• 1 orange
• zest only
• peeled off in large strips
• 125ml/4fl oz sweet white wine
• 2 blood oranges
• juice only
• 500g/1lb 2oz ready-made shortcrust pastry block
• flour
• for dusting
• 1 litre/1¾ pint double cream
• 2 vanilla pods
• split lengthways and seeds scraped out
• 10 free-range eggs
• 250g/9oz caster sugar
• ½ whole nutmeg
• grated

Directions

• For the fruit
• put the rhubarb in a baking dish and toss in the sugar
• orange zest and ginger. Leave to macerate overnight.
• Preheat the oven to 180C/160C Fan/Gas 4.
• For the tart
• roll out the pastry on a lightly floured surface. Line a 30cm/12in tart tin with the pastry. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans.
• Blind bake the pastry case for 15–20 minutes
• or until just lightly golden-brown
• then remove the paper and beans and return the tart to the oven to cook for a further 5–10 minutes
• or until pale golden-brown and dried out.
• Reduce the oven temperature to 110C/90C Fan/Gas ¼.
• Pour the cream into a saucepan and add the vanilla seeds and pods. Bring to the boil.
• Meanwhile beat the eggs and sugar in a heatproof bowl. Pour over the hot cream. Stir in the nutmeg
• remove the vanilla pods and mix until smooth. Pass through a sieve and pour into the pastry case.
• Bake for an hour
• or until the custard is set
• but still a little wobbly. Allow to cool for a few hours before cutting.
• To cook the fruit
• heat the wine and orange juice in a roasting tin. Pour over the rhubarb. Cover with two layers of aluminium foil and bake until just soft – do not boil. Allow to cool before serving.
• To serve
• cut a slice of the tart and serve the rhubarb and ginger alongside.