Rhubarb-Tarts at their Best!

Stir often, and reduce on low boil: (approx. 45 minutes)

6 cups chopped rhubarb

3 tblsp. orange zest

1 1/2 cups sugar

1 tsp. vanilla

Let cool and set aside.

Place a 10" pie crust into a pie plate.

Crimp the edges.

Combine your rhubarb puree with:

3 cups of diced raw rhubarb

Pour into your dish and bake.

350F for 45 minutes.

Serve warm with creme fraiche.

BUTTER-RHUBARB-TART

1 1/2 cups chopped rhubarb

1 egg

1 tsp. vanilla

1/3 cup brown sugar

1/3 cup corn syrup

1/3 cup butter (Not melted)

Soften your rhubarb for a few minutes with hot water. Drain well.

Add all ingredients and mix well. Fill your tart shells to just over 1/2.

Bake at 400F for 20 minutes.

RASPBERRY AND RHUBARB TART

Spread 2 cups of chopped rhubarb into a 10" pie plate.

Sprinkle with 1 1/2 cups of raspberries.

Combine:

3 eggs plus 1 egg yolk

2/3 cup sugar

1/2 cup whipping cream

1 tsp. vanilla

Mix well, and top your fruit mixture.

Bake at 350F for 25 minutes until firm.

Top with a scoop of vanilla ice-cream!


RHUBARB-TORTE

Crust

1 cup crushed graham crackers

2 tblsp. sugar

4 1/2 tblsp. melted butter

Mix and pat down well into a 9 x 9 pan. Save a little bit of crumb mixture for sprinkling on the top.

Bake at 350 for 10 minutes, and let cool.

Saucepan

1/3 cup water

1 1/4 cup sugar

3 1/2 tblsp. cornstarch

1 tsp. vanilla

4 cups chopped rhubarb

Mix water, cornstarch, sugar and rhubarb. Stir until thickened on medium heat. Reduce heat and simmer for 3 minutes.

Spread on the cracker crust, and let cool.

Mix

1 1/3 cups miniature marshmallows and 1 cup cool whip. Spread over cooled rhubarb.

According to directions, mix up a small size box of vanilla instant pudding. Spread over the cool whip and marshmallows.

Sprinkle with some graham cracker crumbs and refrigerate.

Return To Elegant Desserts

Leave Rhubarb-Tarts,
Return To Savor The Rhubarb Home Page