Emma Easy Rhubarb Tart Recipe
Rhubarb is a much-neglected flavour in the UK, I think that is another reason we love Germany is their love for rhubarb and being able to get rhubarb flavoured drinks. You can get rhubarb soda from Bon Accord Drinks, which gets the thumbs up from us.
What is rhubarb?
Technically a vegetable but it is a fruit, rhubarb is grown from a crown. It’s a fibrous fruit, almost like celery in construction. Although we haven’t tried celery pies!
When is rhubarb in season?
The rhubarb season from about February to June. The early rhubarb you will find in the shops is known as forced, this is because it has been grown in the dark. Forced rhubarb produces pale stalks which are tender and sweet.
What to make with rhubarb
Rhubarb is a versatile fruit, it can be roasted, sauteed, stewed, or pureed.
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Rhubarb and Pistachio Tart
Ingredients
80g shelled pistachios
5 tbsp caster sugar
1 large egg
300-400g rhubarb
1 packet of ready-rolled puff pastry
Method
Preheat the oven to 200°C (180°C fan)
Line a baking tray with baking paper.
Chop the pistachios in a food processor.
Place in a bowl with the sugar and mix well.
In a separate small bowl, beat the egg.
Trim the rhubarb and cut each stalk into 20cm lengths.
Unroll the pastry and lay it out on a work surface.
Trim the pastry to a square.
Using the tip of a knife, but making sure not to cut at the way through, make an incision all the way around the square about 2.5cm in from the outside edge.
Cut four 22.5 x 2.5cm strips out of the remaining pastry.
Add the four extra sheets to the square, so that it “frames” the tart.
Brush the pastry with the beaten egg.
Prick the base all over with a fork then scatter three-quarters of the pistachio mixture evenly over the base.
Bake for 15 minutes.
Then remove from the oven and arrange the rhubarb as tightly and neatly as possible in a row inside the frame.
Scatter the remaining pistachio sugar haphazardly over the rhubarb.
Bake until the pastry is golden.
Fantabulous with some whipped cream.
VEGANISE
Use vegan puff pastry and use some non-dairy milk as an egg wash.
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Rhubarb Tart
Ingredients
- 80 g shelled pistachios
- 5 tbsp caster sugar
- 1 large egg
- 300-400 g rhubarb
- 1 packet of ready-rolled puff pastry
Instructions
- Preheat the oven to 200°C (180°C fan)
- Line a baking tray with baking paper.
- Chop the pistachios in a food processor.
- Place in a bowl with the sugar and mix well.
- In a separate small bowl, beat the egg.
- Trim the rhubarb and cut each stalk into 20cm lengths.
- Unroll the pastry and lay it out on a work surface.
- Trim the pastry to a square.
- Using the tip of a knife, but making sure not to cut at the way through, make an incision all the way around the square about 2.5cm in from the outside edge.
- Cut four 22.5 x 2.5cm strips out of the remaining pastry.
- Add the four extra sheets to the square, so that it "frames" the tart.
- Brush the pastry with the beaten egg.
- Prick the base all over with a fork then scatter three-quarters of the pistachio mixture evenly over the base.
- Bake for 15 minutes.
- Then remove from the oven and arrange the rhubarb as tightly and neatly as possible in a row inside the frame.
- Scatter the remaining pistachio sugar haphazardly over the rhubarb.
- Bake until the pastry is golden.
- Fantabulous with some whipped cream.
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