Honey Rhubarb Tart with Ginger Greek Yoghurt

Serves: 4-6
Prep: 5 minutes
Cooks In: 15-20 minutes

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.

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.


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Honey rhubarb tart

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

Brown sugar and ginger greek yoghurt

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


Preheat oven to 180 degC/355 Fahrenheit fan bake. Line an oven tray with baking paper.

  1. Cut pastry sheet in half (so you have two rectangles) and place on prepared tray.
  1. 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.
  1. Mix yoghurt, ginger, brown sugar and vanilla together.
  1. Cut the tarts in half or thirds and serve with the yoghurt or mascarpone on the side.
Nutritional Information Per Serving
27.4 g
17.8 g
Total Fat
7.5 g
2.9 g