Mammy Louisette's Ginger-Rhubarb Tart with Vermont Double Cream Ice Cream

Recipe-20012

Course Desserts Total Time Under 2h

Ingredients in this Recipe

1 sheet store bought frozen puff pastry, preferably Dufour brand, thawed
1 teaspoon grated peeled fresh ginger
1 vanilla bean, split lengthwise and seeds scraped
1½ tablespoons cornstarch
4 rhubarb stalks, cut into ½ inch thick pieces (about 2 cups)
Vermont Double Cream Ice Cream
¼ cup sugar

Recipe Preparation

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