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Rhubarb Tart

1 2/3-cups all-purpose flour
-cup sugar
-tsp salt
-cup unsalted butter, chilled and cut into small pieces
2-large egg yolks
2-tbsp ice water
3-tbsp apricot jam

1-cup sugar
1/3-cup water
3-strips of lemon peel (3 x ”)
1-cinnamon stick, broken in half
6 -cup rhubarb, diagonally sliced, ” thick

Put flour, sugar and salt in food processor; process until combined
Add butter; pulse until mixture resembles coarse meal
Lightly whisk together egg yolks and water; add to flour mixture and process just until moist clumps form
If dough is dry, add more water by teaspoons to moisten
Gather dough into a ball and flatten into a disc
Wrap in plastic wrap and refrigerate 30 minutes or until dough is firm enough to roll
Roll out dough disc on floured surface to a 12-inch round
Transfer to a 9” tart pan with a removable bottom
Trim crust overhang to ”
Fold overhang in and press lightly
Place in freezer for 15 minutes
Line crust with foil and fill with dried beans or pie weights
Bake at 350* until sides are set, about 20 minutes
Remove foil and beans
Bake for about 15 minutes or until crust is golden, piercing with a fork if bubbles form
Brush crust with jam and bake 5 minutes or until jam is set
Cool in pan on rack

Combine sugar and water in heavy11” fry pan over low heat
Stir until sugar dissolves
Add lemon peel and cinnamon stick
Increase heat and bring to a boil
Add rhubarb and bring to a boil
Reduce heat to medium-low
Cover pan and simmer for 5 minutes or until rhubarb is just beginning to soften, stirring occasionally
Remove from heat and let stand for about 15 minutes or until rhubarb is tender, stirring occasionally
Uncover and let cool
With a slotted spoon, remove rhubarb, draining off as much cooking liquid as possible
Reserve remaining cooking liquid
Arrange rhubarb in concentric circles in crust
Strain cooking liquid into a small saucepan
Bring to a boil and cook for 5-10 minutes or until reduced to 1/3-cup, stirring occasionally
Let syrup cool slightly
Spoon syrup over rhubarb