I made a Rhubarb tart tonight. I haven't done anything with the rhubarb since I made the Muffins, things have been a bit hectic, what with my son's wedding and I have not felt much like cooking, let alone blogging.
There isn't really a recipe, I cheated and used Jus-Rol All Butter Shortcrust pastry, mixed the chopped rhubarb with a tablespoon of cornflour & 2 tbsp caster sugar and baked it till the pastry was golden. The cornflour helps to soak up with juices from the rhubarb, so the bottom of the pie doesn't get too soggy.
I served the tart 'a la mode' with a scoop of vanilla icecream.
Nothing wrong with Jus-Rol- I always have some in the freezer. Perfect for making something quickly and well... and your tart looks very well indeed! I could quite fancy a slice now!
ReplyDeleteCongrats Janice, on your son's wedding! There must be so much celebrations going on. Love your rhubarb tart, especially with ice cream. Enjoy your weekend!
ReplyDeleteLooks very tasty! I'd love to have a piece right now!
ReplyDeleteThat's funny because I made a rhubarb crumble last night! Mmm, rhubarb!
ReplyDeleteMmm, I made a rhubarb crumble yesterday while my folks were here! Your tart looks lovely!
ReplyDeleteWhat a gorgeous tart! Our weather in Oregon turned this weekend and we are not only damp, its cold. My husband adores rhubarb. I'll have to make your tart for him. I hope you are having a great day. Blessings...Mary
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