Honey Rhubarb Tart with Ginger Greek Yoghurt

This is one of those desserts you can whip up quickly for almost instant gratification. Ginger, rhubarb and vanilla are a stellar combination.
Prep Time 5 minutes
Cook Time 20 minutes
Course Dessert
Servings 4
Calories 187 kcal
Kid Friendly


Honey rhubarb tart

  • 1 sheet puff pastry square
  • 4 stalks large rhubarb cut into 3 inch lengths
  • 4 tablespoons runny honey

Brown sugar and ginger greek yoghurt

  • 200 6 greek yoghurt
  • ½ inch ginger peeled and finely grated
  • 2-3 tablespoons brown sugar
  • 1 teaspoon vanilla bean paste or seeds from a vanilla bean


  • Preheat oven to 180 degC/355 Fahrenheit fan bake. Line an oven tray with baking paper.
  • Cut pastry sheet in half (so you have two rectangles) and place on prepared tray.
  • Cut rhubarb pieces in half lengthways. Lay rhubarb pieces along the length of the pastry rectangles. Drizzle with half the honey. Bake for 15-20 minutes, or until the pastry is puffed and golden. Remove from oven and drizzle with remaining honey.
  • Mix yoghurt, ginger, brown sugar and vanilla together.
  • Cut the tarts in half or thirds and serve with the yoghurt or mascarpone on the side.


Serve with Greek yoghurt for a lighter dessert, or mascarpone for something more decadent. The gingery yoghurt is great with the sour rhubarb and balances it beautifully. This would be a great dinner party dessert – you could easily make more than one to feed a group. Have the fruit prepared and yoghurt mixed together ahead of time and this dessert will be ready in no time! Use a good quality puff pastry to ensure a light flaky texture.